I have become slightly obsessed with Movember baking, I loved the mini Movember moustache cupcakes I made at the bakery so much I decided to feature them in an awesome Christmas tea party I'm catering for next month. I'm rather tempted to include these awesome chocolate moustache cookies too!
The moustache cookie cutters/stamps are awesome! You can find them here. They worked beautifully with just a light dusting of cocoa powder on the stamp before pressing it into the cookie.
The set comes with 5 different, rather fetching moustache cutters that also double up as cookie stamps.
This chocolate cookie recipe I have used is perfect for shaped cookies, it holds it's shape beautifully once baked, spreading very little, if at all and the imprint came out really well. These are relatively plain cookies, one I would generally ice but I added a tsp of caramel popcorn seasoning to spice them up a little and they turned out to be rather tasty and perfect for dunking in a cuppa.
Rolled Chocolate Cookies
Recipe adapted from Cookie Craft by Valerie Peterson & Janice Fryer
around 30 - 2 1/2 inch cookies
around 16 - 3 1/2 inch cookies
around 12 - 4 1/2 inch cookies
2 1/2 cups all purpose flour
1/2 cup cocoa powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup vanilla sugar or caster sugar
1 large egg
1 tsp vanilla paste
Sift the flour, cocoa powder and salt into a medium bowl and set aside.
Using your mixer, cream the butter and sugar until the mixture is light and fluffy. Add the egg and vanilla paste and mix well.
With the mixer on low, add the flour to the butter mixture gradually, until the two are thoroughly blended.
Turn the dough onto the work surface and divide it into two or three equal portions.
Working with one portion at a time roll the dough out between two sheets of greaseproof paper dusted lightly with cocoa powder. Roll the dough to roughly 1/4 thickness before stamping out your cookies and removing the excess dough.
Emboss cookies if necessary, remembering to dust the embosser lightly with cocoa powder before each use. Repeat the rolling and stamping process until all of your dough is used up.
Place the unbaked cookies onto greaseproof lined baking sheets and refrigerate for 30 minutes.
Preheat oven to 170 C.
Bake the cookies in the centre of your oven for 10-16 minutes depending on their size. The cookies should still seam quite soft but the edges will have darkened somewhat. Remove the cookies from the oven and leave them to cool on the baking tray for a few minutes before removing with a palette knife and placing on a wire rack to cool completely.
I can now highly recommend moustache cookie cutters, they are so fun and although they are totally novelty I actually think I will use them quite often.
Also Cookie Craft is still in my opinion the best sugar cookie book on the market and if your interested in making gorgeous iced cookies then this is the book for you. Even if like me your are no cookie master the recipes and tips in this book make any sugar cookies project seem much less daunting, I may even make some iced sugar cookie moustaches next...
Cookie Craft a great book for the Christmas list and I even think there is a Christmas Cookie version...
x x x◦