Ingredients
2 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup confectioners’ sugar
1/4 cup cocoa nibs
Directions
1. Preheat oven to 350 degrees, with rack in upper third portion of the oven. Whisk to combine flour and salt.
2. In a separate bowl, beat butter with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down side of bowl as necessary. Gradually add confectioners’ sugar;
beat until pale and fluffy, about 2 minutes.
Reduce speed to low. Add flour mixture all at once, then add cocoa nibs; mix just until combined.
3. Divide dough in half, and shape into disks. Wrap each disk in plastic wrap, and chill 1 hour.
Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4 inch thickness. Using a 2-inch round cookie cutter, cut out rounds; (pardon the camouflage effect the cookies have on my counter tops, that granite should be called cocoa nib counter!)
space 1 inch apart on parchment or silicone baking mat-lined baking sheets. Chill 30 minutes.
4. Bake until golden, 22 to 25 minutes. Transfer cookies to a wire rack; let cool completely. Drizzle with melted semisweet chocolate using a fork, if desired.
By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com
