Wednesday, October 19, 2011

Chocolate Sugar Cookies

I have had the goal now for the past few nights, to: put the kids to bed at 8, exercise, do some clean up around the house, and write the blog post for these yummy cookies. In reality, I: got the kids to bed at 9, and immediately proceeded to pass out on the couch.
The kids and I made these (and by "the kids and I" I mean: they were permitted to do the sprinkles) over the weekend to celebrate the fact that The Children's Sports are Over for the Fall Season.

There will be no more running around the house at 5 pm yelling about Dylan's missing soccer sock; no more worrying Owen will fall asleep in the van during the 15 minute drive to tee-ball, causing him to wake up as Satan Himself; no more attempting to watch (and by "watch" I mean: encourage Owen to not eat the grass) Owen's tee-ball game while at the same time keeping Carson from the parking lot, and monitoring the items Dylan is bringing to the playground nearby (such as "hot dog and marshmallow roasters").
You may be asking yourselves, "I wonder why she continues to sign up these children for sports, when clearly Dylan is the only one remotely enjoying herself?" And the reason is this:

I have a dream that someday Owen will listen to me when I tell him he actually loves tee-ball, and that my kids will have great friends like these through their awkward teenage years.

In regards to these cookies: I got the recipe from Our Best Bites, an AWESOME blog for family food, and the thing I really liked about them was the texture-I thought it was weird the recipe didn't include any leavening, but the cookies held their shape perfectly (check out the Darth Vader shapes from Best Bites!), and were super moist and soft.

Chocolate Sugar Cookies
Makes 2 dozen (mine were pretty large, so I got 15 cookies)

2 & 1/2 c. all-purpose flour
1/2 c. cocoa powder
1 cup (2 sticks)  butter
1 c. sugar
1 egg
1 tsp. vanilla

Preheat oven to 350. Line baking sheets with parchment or a silicone baking mat if you have either of those.
Cream together the butter and sugar until light an fluffy (1-2 full minutes). Beat in the egg and vanilla until well combined.
Whisk flour and cocoa powder together and then slowly add to the butter mixture by spoonfuls with mixer at low speed. Scrape down sides and bottom of bowl as needed.
Lightly dust rolling surface with coco powder or flour or a mixture of both.  (I use cocoa powder).  Roll dough about 1/4 inch thick.  It helps to roll soft dough in between sheets of plastic wrap or parchment and then place them in the fridge for about 15 minutes (or the freezer for 5-10) until firm.
Cut out shapes and place on baking sheets.  Bake for 8-10 minutes, until set.  Sometimes it’s hard to tell with chocolate cookies when they are done, so just watch for the dough to not look “wet” anymore and the edges should be holding their shape nicely.
Let cookies cool for 2-3 minutes and then use a spatula to place them on a cooling rack.

A few highlights of the season for Grandma:

Dylan is a very attentive goalie-unless, of course, she is busy playing in the net.


Trying not to look too proud on 1st base

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