Recipe Instructions:
Ingredients
3 Cups All-Purpose Flour
1/4 Cup Unsweetened Cocoa Powder
2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
Pinch Salt
3/4 Cup Unsalted Butter
1 Cup Powdered Sugar
5 Teaspoon Red Food Color
1 ½ Teaspoon Vanilla Essence
1 Tablespoon Milk
3 Eggs
1 1/3 Cups Sugar
Cooking Directions
In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside
Sieve the dry ingredients. Add 2 eggs in a different bowl. Add butter
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, eggs and sugar until pale and fluffy. Mix in milk, vanilla essence and red food coloring.
Mix dry and wet ingredients. Knead until soft dough forms. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
Preheat oven to 350°F (180°C). Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, and shape into medium balls
Roll the balls into powdered sugar and evenly coat. Transfer to buttered baking pan. Bake in preheated oven 13 - 14 minutes.
Allow to rest on baking pan several minutes then transfer to a wire rack to cool completely.
I love the crinkle effect on the cookies!
The powdered sugar adds a touch of fluffiness and sweetness
Store in an airtight container for later, though they will not last that long
