My dear friend Carrie gave me a lovely embossed rolling pin for my birthday this year. It has a folk art-type pattern of flowers, and I’ve been looking forward to using it for months now. As I’m on vacation this week, I’m baking up a storm, and decided to go with a chocolate orange roll-out cookie to test my embossed rolling skills.
While the cookies look absolutely delicious, they are too bitter for me. I used a King Arthur Baking recipe went with dark cocoa for my cocoa powder, but next time I’ll use regular unsweetened cocoa for a lighter chocolate taste. Mike proclaimed them as delicious and remarked that they’d be good with a pint of Guinness. Perhaps I’ll pick some up for him while running errands today.
- 12 tablespoons butter, at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- zest of 1/2 a large orange
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
In a mixer fitted with the paddle attachment, beat butter and powdered sugar. Add salt, vanilla extract, and orange zest and beat until fluffy. Add flour and cocoa powder and beat on low to combine, or stir in with a spoon. Wrap dough in plastic and chill for at least 30 minutes or until ready to use.
Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
Using a regular rolling pin, roll out dough on a lightly floured surface to about 1/4 inch thickness. Using your embossed rolling pin, roll the dough again to imprint the pattern. Using a round cutter, cut out circles and place on the parchment-lined sheets. Bake for 12-14 minutes, until edges are set. Remove from oven and allow to cool on the baking sheets for 1-2 minutes, then place on a wire rack to cool completely. Store in an airtight container at room temperature for 3-4 days. Makes about two dozen cookies.