Sunday, August 16, 2015

Dinosaur cookies for the win...

If you've got a three year-old boy, odds are good you've become an ace at identifying even the most obscure of dinosaurs; know which ones were herbivores, carnivores, and omnivores; and can sing the theme song to the PBS hit, "Dinosaur Train" backwards and forwards. Or at least if you live anywhere within a ten mile radius of my son, ya do! That kid is completely coo-coo for dinosaurs. Hasn't met one he doesn't like, and periodically walks through life, arms poised that a T-Rex, just "roaring" at strangers on a whim.

Totally normal behavior. 

So my mom knew what she was doing when she bought this set of dinosaur cookie cutters... So far we've made regular sugar cookies and chocolate-brownie rollout cookies (aka crack) both of which are EVEN BETTER when they're in the shape of a stegosaurus. I think it's safe to say there will be peanut butter triceratops and shortbread pterodactyls in my future, but you can feel free to make this chocolate-brownie rollout cookies minus the dinosaur shapes if you'd prefer something a little more dainty, like a star or a rosette. Just don't expect to impress my son.

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened (Deb note: I don’t really see “lightly salted” much these days, so I used one stick salted, one stick unsalted)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa 

Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Split into two dough balls, wrap individually in plastic and chill for at least one hour.

Roll out first ball of cookie dough on floured counter, about 1/4" thick. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) 

Bake on a parchment-lined baking sheet for 10 minutes until the edges are firm and the centers are slightly soft and puffed. Let cool for a few minutes before you transfer to a wire rack to cool completely.

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