I pomised this recipe to Lilian, a student and here it is :

Ingredients :

1 cup ( 230 g) unsalted butter
2/3 cup (150 g) granulated sugar
1/2 cup (75 g) dark brown sugar, packed
1 large egg
1 Tbps extra strong soffee
1/3 cup (35 g) cocoa powder, Dutched-processed
3 cups (336g) all purpose flour
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350F.
Cream together butter, granulated sugar and packed brown sugar for 2 mins. Stop & scrape bowl. Cream the mixture for an additional 30 to 60 secs.
Beat in the egg and coffee. Beat until liquid is absorped and well combined.
Sift together flour, cocoa powder, baking soda & salt.
Add the flour mixture 1 cup at a time to the creamed mixture. Beat. Add the last cup by hand.
This is a stff dough.

From this point onwards, I like to use 2 sheets of nonstick parchment paper to roll out the dough and freeze them until I’m ready to cut.

Bake for 6 to 8 mins or until the edges of the cookies start to brown. Let cookies cool on the cookie sheet.

Note: Dough can be made few days in advance. It will last at least 2 weeks in the regrigerator and up to 2 months in the freezer.

Extracted from Creative Cookies book by Toba Garrett.

This is THE recipe I use for all my cookies and also the same recipe I use in my Cookie Classes. It’s taken from the Toba Garret’s book which I thought is a real gem.

Although the recipe gives the Glace Icing, I never seem to have much luck with it. So I always use Royal Icing or fondant to decorate the cookies.

Makes: about 20
Preparation time: 30 minutes
Total time: 1 hour (plus chilling time)

1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
3 cups sifted all purpose flour

Glace Icing
3 3/4 cups powdered sugar
6 tablespoons milk
6 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

In a large bowl, cream the butter and sugar with an electric mixer for 2 minutes. Scrape down the bowl. Mix for another 2 minutes. Beat in the egg and vanilla. Beat until well combined.

In a separate bowl, sift together baking powder and flour. Add the flour mixture 1 cup at a time to the butter mixture. Blend in the last cup of flour by hand. Refrigerate the dough until slightly chilled; this will make the dough easier to roll.

Preheat the oven to 350 degrees.

On a floured surface roll out the dough to 1/8-inch thick. Cut cookies with desired cutters. Place cookies on a parchment lined cookie sheet.

Bake for 7 to 9 minutes. Remove from oven and cool.

To prepare the glace, mix the confectioners’ sugar and milk with the electric mixer for 2 minutes. Add the corn syrup and flavorings and mix for 4 additional minutes. Separate the icing into several bowls for different colors.

Ice and decorate cookies as desired and allow to dry. Glace icing requires 12 hours total drying time.

From Dawn Schwanke, Berkley. Adapted from “Creative Cookies: Delicious Decorating for Any Occasion” by Toba Garrett (Sterling, $12.95).

This is THE recipe I use for all my cookies and also the same recipe I use in my Cookie Classes. It’s taken from the Toba Garret’s book which I thought is a real gem.

Although the recipe gives the Glace Icing, I never seem to have much luck with it. So I always use Royal Icing or fondant to decorate the cookies.

Makes: about 20
Preparation time: 30 minutes
Total time: 1 hour (plus chilling time)

1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
3 cups sifted all purpose flour

Glace Icing
3 3/4 cups powdered sugar
6 tablespoons milk
6 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

In a large bowl, cream the butter and sugar with an electric mixer for 2 minutes. Scrape down the bowl. Mix for another 2 minutes. Beat in the egg and vanilla. Beat until well combined.

In a separate bowl, sift together baking powder and flour. Add the flour mixture 1 cup at a time to the butter mixture. Blend in the last cup of flour by hand. Refrigerate the dough until slightly chilled; this will make the dough easier to roll.

Preheat the oven to 350 degrees.

On a floured surface roll out the dough to 1/8-inch thick. Cut cookies with desired cutters. Place cookies on a parchment lined cookie sheet.

Bake for 7 to 9 minutes. Remove from oven and cool.

To prepare the glace, mix the confectioners’ sugar and milk with the electric mixer for 2 minutes. Add the corn syrup and flavorings and mix for 4 additional minutes. Separate the icing into several bowls for different colors.

Ice and decorate cookies as desired and allow to dry. Glace icing requires 12 hours total drying time.

From Dawn Schwanke, Berkley. Adapted from “Creative Cookies: Delicious Decorating for Any Occasion” by Toba Garrett (Sterling, $12.95).