I made these cookies for my friend Annie. I used to bake things and bring them to her while we were still in grad school, especially when she was pregnant. But now I have moved and she is demanding food be mailed to her. I have been waiting for the weather to be cooler so I could mail things without worrying about them melting or being crappy. So I picked out this recipe since the note mentions it is good as a gift (and thus potentially good to mail). And I'm sure they would mail just fine, except they are not very good at all. They're weird and taste like flour and just aren't good. They require more water than is written in the recipe or else it is impossible to mix everything in. To its credit, the recipe does make exactly 24 cookies. Not a make-again, and I'm sorry, Annie!!
I've usually had good luck with Cooking Light recipes, but lately I've become very disenchanted with their magazine. I hate the new layout, I'm finding myself being more frequently disappointed with recipes, and the magazine has no interesting articles anymore. I'm thinking about canceling and just getting the recipes off the website. That makes me sad.
Oh and PS the cookies look like poo. They actually do look like poo.
Cooking Light, 12/07
For gift-giving, package these cookies in a holiday tin lined with parchment paper. Make an extra batch of dough for yourself. It can be made ahead and kept refrigerated until you're ready for fresh-baked goodies.
1 1/4 cups plus 3 tablespoons all-purpose flour (about 6 2/3 ounces)
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup chilled butter, cut into small pieces
1/3 cup ice water
1/4 teaspoon vanilla extract
Lightly spoon flour into dry measuring cups and measuring spoons; level with a knife. Combine flour and the next 4 ingredients (through salt) in a medium bowl, stirring well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 1/3 cup ice water and vanilla; drizzle over flour mixture, 1 tablespoon at a time, tossing with a fork until moist. Place dough on plastic wrap; shape dough into a 12-inch log. Wrap tightly in plastic wrap; chill at least 1 hour or until dough is firm.
Preheat oven to 350°.
Unwrap dough log. Cut dough log into 24 (1/2-inch-thick) slices; place slices 2 inches apart on baking sheets lined with parchment paper. Bake at 350° for 15 minutes or until cookies are set. Cool cookies on pans 5 minutes. Remove cookies from pans, and cool completely on wire racks.
Yield: 2 dozen