Christmas pudding cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 cup Cocoa powder, unsweetened
  • 1/4 cup Corn starch
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 4 oz Butter, unsalted

Found on culinaryginger.com

Description

Ingredients

• 4 ounces/1 stick unsalted butter, cold cut into small cubes
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 1 tablespoon vegetable oil
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1/4 cup corn starch
• 1/4 teaspoon salt

Directions

• To a mixing bowl with hand blender or stand mixer add the butter and sugar. Cream until the sugar is dissolved and smooth then add the egg and mix in well. Dont over mix.
• Use a spatula to fold in the cocoa powder, flour, corn starch and salt.
• Mix until there is no flour visible.
• Lay out a large piece of plastic wrap and turn out the dough into the center.
• Preheat oven to 350 degrees F.
• Add the 1/2 dough to a sheet of parchment paper and put another sheet on top. Wrap the other half in plastic wrap and refrigerate while you work on the first batch.
• Use a rolling pin to roll out the dough to 1/4 inch thick.
• Refrigerate the rolled out dough for 10 minutes.
• Remove the rolled out cookie dough from the fridge and using a 2 inch cookie cutter, cut out rounds and put them onto a parchment covered baking sheet, 1/2 inch apart.
• Bake for 10-12 minutes.
• Remove and allow to cool completely on a cooling rack.