Tuesday, March 9, 2010

Chocolate Pumas!

My friends, I have created chocolate pumas.  This is the combination of a) one weird cookie cutter I received as an Xmas gift [see right]  b) the "oreo" recipe from Smitten Kitchen and c) some other stuff.  I have always felt that rolled cookies were a waste of time, and this exercise confirmed this.  If even pumas are a pain, what would possibly make it worth the effort?  First the dough is too cold, then it's too warm, then the dough gets rolled too thin and your cutouts break, etc.  I say, just make a ball and smush it.  But...if you're in the mood for a chocolate puma (or six...oops), this is pretty fun, too.  The cookies are crunchy but richly flavorful, more chocolatey than sweet.

Actually, it might be a bear.

Chocolate Puma Cookies
(adapted from Smitten Kitchen)

1 1/4 cups flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 c turbinado or white sugar
1/2 cup plus 2 tablespoons earth balance
1 "egg" (ener-g egg replacer)
1/2 tsp vanilla

Preheat oven to 375*.  Combine dry ingredients.  Combine wet ingredients (sugar to vanilla) separately.  Add one to the other.  Place in freezer as needed.  Roll dough out between sheets of waxed paper.  Cut out shapes.  Bake for 6-10 min depending on thickness.

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