German Chocolate Cut-Out Cookies
{makes about 15 four-inch cookies}
2 1/2 cups unbleached, all-purpose flour
1/2 cup natural cocoa
2 teaspoons baking powder
1/8 teaspoon kosher salt
1 cup salted butter, cold and cut into chunks
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1/2 cup finely chopped toasted pecans
1/2 cup finely chopped sweetened coconut
Preheat oven to 350. Line cookie sheets with parchment paper.
Whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
Cream the butter and sugar until fluffy and combined. Beat in the egg and vanilla. On low speed, add the flour/cocoa mixture in three additions. Scrape the bottom and sides of the bowl. Add the pecans and coconut and mix on low until incorporated.
If there are bits of dry flour in the bottom of the bowl, knead the dough together by hand. Dust rolling surface and rolling pin with a mixture of flour and cocoa. Roll the dough to a thickness of 3/8". Cut out shapes with a cookie cutter that has been dipped in flour.
Chill the cut shapes for 5-10 minutes before baking. Bake for 9-12 minutes, depending on cookie cutter size. Let cool on the rack for a minute or two then remove to a wire rack to cool completely.
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