Chocolate Truffle Dough

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 tsp Almond extract
  • 3/4 tsp Baking powder
  • 2 oz Chocolate
  • 1/2 cup Cocoa, unsweetened
  • 2 1/2 cup Flour
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter

Found on goodhousekeeping.com

Ingredients

• 2 1/2 c. flour
• 1/2 c. unsweetened cocoa
• 3/4 tsp. baking powder
• 1/2 tsp. salt
• 1 c. (2 sticks) butter, softened
• 1 c. sugar
• 1 large egg
• 2 oz. chocolate, melted and cooled slightly
• 2 tsp. vanilla extract
• 1 tsp. almond extract

Directions

• Preheat oven to 375 degrees F.In bowl, whisk flour, cocoa, baking powder and salt. In another large bowl, with mixer on medium-high speed, beat butter and sugar until smooth. Beat in egg and chocolate, then extracts, scraping down side of bowl occasionally. Beat in flour mixture until just combined.Divide dough into 4 mounds; shape each into flat disk. Wrap tightly in plastic wrap. Refrigerate until firm but not hard, about 30 minutes.On one half of lightly floured large sheet parchment paper, working with 1 disk at a time, roll 1/8 in. thick. With cookie cutter, cut out shapes. With paring knife or mini offset spatula, remove dough between cutouts. On other half of parchment, reroll and cut out scraps.Slide parchment onto large cookie sheet. Bake 10 to 12 minutes or until edges are golden. Cool completely on rack. Repeat with remaining dough.