Sunday, March 6, 2011

Classic Chocolate Sugar Cookies


This isn't a typical sugar cookie recipe that calls for rolling out the dough and cutting it into shapes with cookie cutters.  No...you roll this cookie dough into balls, dip them in sugar and bake.  Or you can form the dough into rolls, refrigerate for a short time and then slice, dip in sugar and bake.

What IS similar to your typical sugar cookie recipe is that these cookies are delicate and buttery.  They have a rich chocolate essence without being too rich.   They're not too sweet.  They melt in your mouth.

Classic Chocolate Sugar Cookies

What you will need:

1-1/2 cups granulated sugar
1 cup butter (divided)
1 egg
2 teaspoons vanilla extract (not imitation vanilla, please)

1-1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

Method:

Preheat oven to 350 degrees F.  Line cookie sheets with parchment paper.  Put about 1/2 cup of sugar into a small bowl and set aside.

  1. Melt 1/2 cup butter and set aside to cool.  Combine the flour, cocoa powder, cinnamon, baking powder and salt and set aside.
  2. Thoroughly cream the other 1/2 cup of butter with the sugar.  Beat with mixer on medium until light and fluffy.
  3. Add the reserved melted butter, the egg and the vanilla and mix until smooth and creamy.  Gradually add the flour mixture to the creamed mixture just until combined.
At this point you can either:

a) Form dough into 1-inch balls, dip into the reserved bowl of sugar and place 2-inches apart on cookie sheets

OR

b) Form dough into rolls, chill in refrigerator for 1/2 to 1 hour.  Then slice into 1/2 slices, dip tops in sugar and place 2-inches apart on cookie sheets.
4.  Bake 10 to 12 minutes just until the edges are firm.  Do not over bake.

5.  Transfer cookies to cooling rack and allow to thoroughly cool.

Store in airtight container.

Inspired by: Martha Stewart

Thursday, March 3, 2011

Requesting Permission...

Martha Stewart's Bean Burritos
I've prepared this recipe many times.  It's just delicious.  I'd love to share it with you.  But I can't.  Why?

Because it's not my recipe to share.  It's Martha Stewart's recipe.

That's my photograph, however, and if you'll notice that in the bottom left corner there's a tiny copyright notice.  That means I'm the photographer.  The photograph belongs to me and if you want to use it, you have to ask for my permission.  Fair is fair, after all.

I have to confess that on my "chatty" blog, Lake Mary Musings, I've posted several recipes, including this one.  All under the impression that if I credited the creator - in this case Martha Stewart - that all was well.

I was wrong.  Mea Culpa . 

There are still some recipes on that blog that I have no idea who to credit.  So I've said that and if I ever discover who "owns" the recipe, I'll ask.

I've relegated the recipes that I know I shouldn't have printed to "draft" status until such time as I obtain permission to post them.  And that's in the works.  I have letters submitted to several publishers asking for permission.

In the meantime, I'm going to have fun.  Creating my own recipes!  Also, I'll review some recipes from some of my favorite food blogs, take my own photos and give you the links or, if I am allowed to reprint the recipe, I'll do that.

The same will hold true for the "crafty" recipes.  Thanks for understanding!

UPDATE:  After some research I've learned that a list of ingredients can't be copyrighted since ingredients are not "inventions or creations" of any one person.  They're available to everyone.  If a recipe is simply based on another published recipe but has been altered in some way such as adding ingredients or writing a new method, it's not copyrighted.   My source: U.S. Copyright Office