I’ve been meaning to try this recipe forever. It came with a set of copper gear cookie cutters I bought many years ago. I’d purchased Fibonacci cookie cutters for my (alas, cancelled) book launch, and I thought this recipe would be perfect to try them out on. They’re not incredibly tasty – not too sweet or nor very rich, but I think they’re meant as substrates for icing, in which case they work very well.
1-3/4 c butter (no substitutes)
2 large eggs
2 c brown sugar
2 t vanilla
1 t water
4-1/2 c flour
1/2 c cocoa powder
Cream together: butter, eggs, brown sugar, vanilla, and water. Gradually add cocoa powder and flour. Divide dough into 3 balls, wrap in wax paper, and chill.
When ready to bake cookies, let dough soften slightly, roll out onto floured board to 1/4″ thickness, and cut out with floured cutters. Place on lightly greased baking sheets (I totally forgot to grease the sheets, and they came off just fine), and bake in a 350 degree oven for about 10 minutes. Cool on cookie sheet for 1 minute (this is important – they fall apart otherwise) and then remove to cooling rack. Cool completely before you decorate.