I made these cookies with a 2 1/4 inch wooden cookie stamp, but you could roll the dough out 1/3 inch thick and cut it with a biscuit cutter. Adjust baking time accordingly.
Makes 16 medium stamped cookies.
- 1 c all purpose or bread flour
- 1/2 c powdered sugar
- 1/4 c Dutch process unsweetened cocoa powder
- 1/2 c (1 stick) salted cold butter
- 1 Tbsp liquid vanilla extract (no substitutions)
- Preheat oven to 300 degrees F and line a baking sheet with parchment.
- Put flour, powdered sugar, and cocoa powder in a food processor. Pulse a few times to combine.
- Cut cold butter into medium dice. Add it to food processor. Process about 15 seconds..
- Add vanilla last. Process another 15 seconds or until the mixture starts to clump up and look moist.
- Turn dough onto clean dry surface and bring together into a ball. If your kitchen is very warm or it is a hot day, chill the dough in the refrigerator for at least 15 minutes before proceeding.
- Divide dough into 16 equal portions (about 24.75 grams each). Roll each portion between your palms into a ball.
- Press one ball down with a 2 1/4 inch cookie stamp until the dough just reaches all edges of the stamp. Before removing stamp, use fingers to neaten the edges around the stamp. Remove stamp.
- Use a metal spatula or dough scraper to transfer cookie to prepared baking sheet. Repeat process with all dough balls, leaving at least 1/2 inch between cookies.
- Bake 15 minutes or until firm. Allow to cool on sheet 5 minutes; then transfer them to a cooling rack. Cool completely.
- Serve as is or with a scoop of vanilla ice cream. Store extra cookies in a sealed tin or container at room temperature for up to a month.