This is a great recipe! I use regular salted butter and just omit the 1/2 tsp salt. I recommend using parchment paper instead of butter the sheet. The dough is kind of sticky, and getting it to form a perfect circle can be hard. The easiest way is to put the dough in a piping bag and squeeze it out to form the circles any size you want. To get the really dark color for the "Black" icing, you must use bittersweet chocolate or dutched cocoa power (I like Hershey's Special Dark Cocoa). Just mix the cocoa power with a little melted butter, and then add to the powered sugar icing. As other raters have suggested, you should just make the white icing first and cover half of all cookies, then add the chocolate to the remaining icing. I found I needed more icing than the recipe made, so i just added more powered sugar and boiling water. One additional note: I wasn't able to brush the icing on, mine was pretty thick, which I think is better, so I just spead it on with a little metal spatula.
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This is a great recipe! I use regular salted butter and just omit the 1/2 tsp salt. I...