1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Chocolate dipping frosting:
1/2 cup chocolate chips
1 tablespoon Kahlua
2 teaspoons milk
1 teaspoon unsalted butter
1. In a large mixing bowl, beat together 1/2 cup butter and granulated sugar with electric mixer until well combined and creamy. Beat in egg and vanilla.
2. In a separate small bowl mix together flour, baking powder, and salt until well combined. Beat into butter/sugar mixture. Wrap dough up in plastic wrap and refrigerate about 2 hours or until well chilled (can refrigerate overnight or up to a few days).
3. Preheat oven to 350 degrees F. Lightly spray baking sheets with nonstick spray or line with parchment paper or silpats.
4. Roll the cookie dough out on parchment paper, silpat, or waxed paper. Use some extra flour on your rolling pin and counter so it doesn’t stick. Roll to about a 1/4-inch thick or thinner. Cut dough into cookie shapes using a cookie cutter. Reroll dough and cut until dough is used up.
5. Place on baking sheets. Bake at 350 degrees F for about 8 minutes or until lightly browned underneath. Keep an eye on them, they bake very fast. Cool on wire rack.
6. Place chocolate chips, Kahlua, milk, and 1 teaspoon butter in small microwave safe bowl. Microwave on half power in 30 second intervals (it took me 3x), stirring after each interval, until very smooth.
7. Using a fork, drizzle chocolate over cookies or dip them. Cool completely for chocolate to set (or place in refrigerator to expedite cooling)
I was able to get about 35 cookies from this recipe. It depends how thick you make them. These were pretty thin.