To go with the theme from last week, supposedly easy recipes for lazy school days, here's a variation on freezer cookies that I gave you last week. If you made them, please post some pictures and let me know how they turned out.
Chocolate Freezer Cookies
1 1/4 c. butter
1 1/2 c. powdered sugar
1/2 c. cocoa
1/4 t. salt
3 c. flour
Cream butter and sugar. Add eggs, cocoa, and salt. Beat until very light and fluffy. Add flour. Stir just until mixed. Divide dough in half. Color as desired. Shape one half into a roll 2 inches in diameter and about 7 inches long. Wrap tightly in waxed paper or plastic wrap. Freeze at least 4 hours, or up to one month.
Heat oven to 400°. Cut roll into 1/8 inch slices. Bake on lightly sprayed cookie sheet for 6-8 minutes. Cool one minute. Remove from cookie sheet and cool on wire rack. One roll makes 2-3 dozen cookies.
Variations: Add 1/2 c. finely chopped nuts or coconut shreds
2 c. powdered sugar
1/4 c. hot water
1 t. vanilla
Stir all together, mix until smooth. Drizzle over cookies.
Lemon: use lemon juice instead of water. Warm in microwave. Omit vanilla.
Chocolate: Add 1/2 c. melted chocolate chips. If glaze thickens, warm briefly.
Spice: stir in 1 t. cinnamon, nutmeg, ginger, or any combination.
Any flavoring or extract can also be added.
Frosting (use to frost or make sandwich cookies):
1 c. butter
2 1/2 c. powdered sugar
3 - 4 T water
1 t. vanilla
Beat until very creamy and light. Add flavorings as desired. (Chocolate: stir in 1/2 c. cocoa, decrease sugar to 2 c.)