It’s Febrary! January wasn’t really my strongest and/or happiest month, so I’m going to rock out hard in February.
1. Because Valentine’s Day is in February, I am allowed, and personally encouraged (whatever that means), to make everything pink/purple/sparkly/covered with hearts.
2. I am going to MOROCCO!
3. I am going to MOROCCO!
4. My mother comes to Paris to visit my sister and me.
5. I am going to MOROCCO!
I feel that’s a sufficient amount of proof that February will be awesome.
These cookies are the first example of my love for pink and sparkly heart shaped things for February.
The cookies themselves aren’t super sweet, but they’re covered in a royal icing which strikes the perfect sweet note in my mouth and belly.
They have a light and powdery texture, and a flavour that hints at chocolate without being too strong.
My sister claimed they tasted like hot cocoa… another perfect treat for the cold days of February, and a pretty accurate description of the cookie's flavour.
And, if all of those wonderful thoughts aren’t getting you in the cookie baking mood yet, they’re really easy to make!
Chocolate Cookies – What you need:
- 2 cups all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 225 grams margarine (for a vegan cookie) or butter, softened
- the seeds from ½ of a vanilla pod, or 1 teaspoon of vanilla extract
- 1 teaspoon vinegar
- ½ cup confectioner’s sugar
- 2 tablespoons cocoa powder
Chocolate Cookies – What you do:
In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the margarine (or butter) and vanilla.
Add in the vinegar, beat well.
Add in the confectioner’s sugar and cocoa powder, and again beat well.
In three additions, beat in the flour mixture, incorporating the dough well after each addition.
Stir well until all the flour is absorbed.
Roll the dough into a ball and refrigerate for at least one hour.
Preheat the oven to 180 Celcius.
For rolling out the (chilled) dough, flour a clean surface well. Split the dough into two pieces to make it easier to roll out. Roll the dough out to be ½ centimetre thick.
Using a cookie cutter, cut out shapes.
Place the cut cookies on a baking sheet lined with parchment paper.
Bake the cookies at 180 Celsius for 10 minutes.
Allow the cookies to cool completely before icing them.
I halved the royal icing recipe, which ended up being enough for all of my cookies. I coloured the icing with about a tablespoon of beet juice, and then needed to add about a half cup extra of confectioner's sugar to the outline mix because the juice made the icing much thinner. There's also the seeds from half a vanilla pod in my icing, so you can see some natural pretty black polka dots!
And now I'm off to Fez and Marrakech, Morocco for a nice little 4 night/5 day holiday with one of my great friends! Stay tuned for some more pink recipes and Morocco photos!
Baking soundtrack - Tunes to inspire your inner baker:
Such a beautiful song. My friend who introduced me to the band War On Drugs also introduced me to Local Natives... gotta love having musician friends! My Swede and I are going to Strasbourg, France at the beginning of March to see the Local Natives in concert. It will be great!