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Add a photoServings: 12
Ingredients
- 2 c. all-purpose flour
- 3/4 tsp coarse salt
- 1 c. unsalted butter room temperature
- 1/2 c. confectioners' sugar
- 1 tsp pure vanilla extract
- 1/4 c. cocoa pwdr
- 12 x plaid ribbons for collar - (to 16)
- Â Â (ea abt 3/8" wide by 12"long)
Directions
- To flavor the dough, add in a tsp. of grated lemon zest, cinnamon, maple syrup, or possibly almond extract.
- Line two rimmed baking sheets with Silpats or possibly parchment paper. Sift together flour and salt in a small bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter till fluffy, 3 to 5 min. Add in sugar, and continue to beat till very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 min more. Add in vanilla, and beat to combine. Add in flour mix, and combine on low speed, scraping with spatula if necessary, till flour is just incorporated and dough sticks together when squeezed with fingers.
- Remove half of the dough from bowl. Form dough into a flat disc, and wrap it in plastic. Add in cocoa to remaining dough, mix till well combined, and form into a flat disc; wrap in plastic. Refrigerateboth discs till hard, at least 1 hour.
- Preheat oven to 325 degrees. Roll out one disc to a 1/4-inch thickness. Cut out shapes using a Scottie-shaped cookie cutter, and place on prepared baking sheets. Scraps can be gathered together and rerolled once. Repeat with remaining disc. Bake till hard and just starting to color, 13 to 15 min. Cold completely on wire rack before decorating.
- Tie a length of ribbon around the neck of each dog to create a collar. The cookies will taste best after they've been stored for a few days at room temperature in an airtight container. Cookies can be stored at room temperature for 3 to 4 weeks in an airtight container.
- This recipe yields 12 to 16 cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 12 servings | |
| Calories 252 | |
| Calories from Fat 138 | 55% |
| Total Fat 15.75g | 20% |
| Saturated Fat 9.87g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 173mg | 7% |
| Potassium 63mg | 2% |
| Total Carbs 25.06g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 8.24g | 5% |
| Protein 2.64g | 4% |
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