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<blockquote data-quote="moreluck" data-source="post: 436933" data-attributes="member: 1246">CHOCOLATE BUTTER COOKIES &nbsp;&nbsp;Shape this chocolate cookie dough into a variety of shapes and make a variety of cookie shapes from one dough. &nbsp;&nbsp;3/4 cup sugar3/4 cup LAND O LAKES® Butter, softened1 egg1 teaspoon almond extract1 2/3 cups all-purpose flour1/3 cup unsweetened cocoa&nbsp;Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed. Reduce speed to low; beat, gradually adding flour and cocoa and scraping bowl often, until well mixed. &nbsp;Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate until firm (2 hours or overnight).&nbsp;Heat oven to 375°friend. Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.&nbsp;Recipe Tip If you want to use a cookie press to form cookies, it is not necessary to chill dough before forming cookies. &nbsp;Recipe Tip Too much flour can make your cookies dry and crumbly. To measure flour, lightly spoon flour into measuring cup and level off with a straight edge.</blockquote>

[QUOTE="moreluck, post: 436933, member: 1246"] CHOCOLATE BUTTER COOKIES Shape this chocolate cookie dough into a variety of shapes and make a variety of cookie shapes from one dough. 3/4 cup sugar 3/4 cup LAND O LAKES® Butter, softened 1 egg 1 teaspoon almond extract 1 2/3 cups all-purpose flour 1/3 cup unsweetened cocoa Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed. Reduce speed to low; beat, gradually adding flour and cocoa and scraping bowl often, until well mixed. Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate until firm (2 hours or overnight). [B]Heat oven to 375°friend.[/B] Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired. [B]Recipe Tip[/B] If you want to use a cookie press to form cookies, it is not necessary to chill dough before forming cookies. [B]Recipe Tip[/B] Too much flour can make your cookies dry and crumbly. To measure flour, lightly spoon flour into measuring cup and level off with a straight edge. [/QUOTE]

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