Chocolate Cookie Cakes
These cookie cakes begin as cookie cutouts and are decorated to go along with wedding cakes.
- Yield: Makes 8 cakes
Source: Martha Stewart Weddings, Winter 2001
- 3 cups all-purpose flour
- 1 1/4 cups unsweetened cocoa
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/2 cups sifted confectioners’ sugar
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
Sift together flour, cocoa, salt, and cinnamon into a large bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners? sugar until fluffy. Beat in eggs and vanilla. Add reserved flour mixture; mix on low speed until well combined. Wrap dough in plastic wrap; refrigerate for at least 1 hour.
Heat oven to 350 degrees. Line 2 baking trays with parchment paper; set aside. Roll dough 1/2 inch thick. Using 3-inch, 2 1/4- inch, 1 3/4-inch, 1 1/4-inch, and 1-inch round cookie cutters, cut out 5 cookies of each size. Place rounds 1 inch apart on the prepared baking sheets, and place in the oven. Bake until crisp, about 10 minutes. Transfer cookies to wire racks to cool. Reroll scraps of the dough and repeat process, cutting out 3 cookies of each size. When cookies have completely cooled, decorate, and stack to form wedding-cake shapes.