In this post, I’m going to show you a simple alternative to decorated cookies: cocoa printed cookies. This is very easy, and all you need for this are cocoa powder and stencils. For the stencils, you could use readymade stencils, or make your own with scrapbooking punchers or plastic/paper and a cutter. The cookie recipe used here is one of my favourite go-to recipes, from Sweetapolita. Here, I have made them in the shape of cat heads, for my favourite cat person in the whole world! I love cats myself, so I am gonna treat (read: troll) you with pictures of my fat cat. And some other cats. 🙂
Cocoa Powder – As required
1. If you are making your own stencils: Place your cookie cutter on a piece of plastic (you can reuse it in future) or parchment paper and decide where you want your design to fall within the cookie cutter. Draw your design onto it with a permanent marker and cut them out with a cutter. You can also use one of the myriad scrapbooking punches like these. Make sure the edges of your stencil are bigger than the cookie to prevent cocoa powder from falling on them, like it happened to mine.
make sure your design is proportionate to your cookie. try out various designs, till you find one you like.
2. Place stencil on the cookie and dust cocoa onto it. You can use a pastry brush for this purpose, but I found that for smaller designs, your fingertips are perfect.
3. Remove stencil and bake as usual!
Buttery Shortbread Cookies:
This is my favorite recipe for shortbread. It yields a buttery, crumbly, light shortbread that melts in your mouth. The dough is a bit sticky, but that is why we are going to use cling film. I added some coconut milk powder to give it a slight coconut flavour. You can omit this if you want to.
Makes: 20 cookies ; Duration: 45 minutes + Refrigeration
Unsalted butter, at room temperature – 227 gms
Icing sugar – 60 gms
Coconut milk powder (try Maggi) – 50 gms (optional)
Vanilla essence – 2 tsp
All-purpose flour – 190 gms
Cornstarch – 75 gms
Salt – 1/4 tsp
1. Preheat oven to 180 degree C.
2. Beat butter till creamy and pale.
3. Beat in icing sugar till smooth and creamy.
4. Beat in vanilla and coconut milk powder.
5. Sieve in flour, cornstarch and salt. Sieving is very important, as it not only gets rid of lumps, but also makes the cookies airy and light. When a recipe is this simple, you have to make the little things perfect for a perfect result. Fold it all till well combined.
6. Lay a piece of cling film over your counter. Spread half of it with the dough, which will be quite creamy at this point. Try to make a rectangle, as that will help with rolling out later. Cover it with the other half of the cling film and refrigerate for at least an hour.
7. 20 mins before baking, roll out the dough till it has 1cm thickness. The cling film ensures that there is no mess. Yay! Cut out your cookies and place them on the baking tray. Print it with cocoa. Place in the fridge to chill for 15 minutes. This makes sure that the cookies retain their clean shape. The cooler the dough, the lesser they spread.
8. Bake for 8-10 minutes, till the edge lightly golden. Cool on a rack.
so tired from all the sleeping…
“I do not care for your silly pictures right now, Neha.”
who’s my fat boy? you are!
favourite cat person and kitten 🙂