Dutch chocolate butter cookies

Yield: 6 Servings

Measure Ingredient
1 cup Unsalted butter; at room temperature, (2 sticks)
½ cup Sugar
¼ teaspoon Salt
2 larges Egg yolks
2¼ cup All-purpose flour
½ cup Cocoa
1 cup Heavy cream
3 tablespoons Butter
½ cup Brown sugar
½ cup Granulated sugar
1 cup Cocoa
1 dash Salt
⅓ cup Pecan halves


Cream butter, sugar, salt and egg yolks with electric mixer until smooth.

Combine flour and cocoa. Gradually beat in flour mixture. Wrap in plastic wrap; refrigerate 1 hour or up to 2 days. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to ⅛-inch thick. Cut into desired shapes using holiday cookie cutters. Place on lightly greased cookie sheets. Bake for 10 to 12 minutes. Makes 3½ dozen. For Fudge Frosting: Heat cream and butter in heavy, small saucepan over low heat until simmering. Stir in sugars; continue simmering for 3 minutes to dissolve sugars. Remove from heat. Whisk in cocoa and salt. Let cool to room temperatuire. Spread over cookies. Decorate with pecan halves. Store any remaining frosting in refrigerator. Can be used as an ice cream topping.

NOTES : All recipes taken from the News-Herald News Paper Nov. 19th, 1997 'Share a Cookie" section.

Recipe by: American Dairy Association Posted to recipelu-digest Volume 01 Number 291 by PLK1028@... on Nov 23, 1997

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