European Chocolate Butter Cookies
Makes about 18 cookies
These sables have a substantial, but not over-the-top, chocolate flavor. You can, of course, use regular butter in these, but they will be slightly less crisp and flavorful.
Process for 30 seconds in a food processor:
3/4 cup sugar
Add, and pulse until completely incorporated:
1 cup unsalted cultured (European-style) butter, cold, cut in small chucks
Add and process to blend:
2 egg yolks
1 teaspoon vanilla
Sift together, then add and process just until blended, scraping the work bowl if necessary:
2 cups all purpose flour
1/3 cup cocoa
1/2 teaspoon salt
Turn dough out onto counter, press into a disk, and wrap with plastic wrap. Chill dough for 3 to 4 hours before rolling.
Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4" thickness. Cut with your favorite Ann Clark cookie cutter.
Bake 8 to 10 minutes, until surface of cookies looks dry and set. Let cookies cool slightly on cookie sheets and then transfer to a wire rack to cool completely. Drizzle with melted chocolate if desired.