But then a few weeks ago, when I had gone to the baking store to buy some things for graduation, I came across a moustache lollipop mold. I had to have it! But of course - more fitting of my typical behavior - I made some of those right away! In milk and dark chocolate.
Dark and milk chocolate moustache lollipops, and butter and chocolate sugar moustache cookies. Except I decided on making chocolates ones only. And I was going to decorate them with royal icing, but the week got away from me, and that didn't happen. I also put some of the cookies onto sticks, so that they could (hopefully) be used as props for Father's Day pictures. Unfortunately, I won't be able to make it to Father's Day dinner, since I'll be working, but I'll be sure to let my sister know of my intentions for the cookies-on-a-stick!
Chocolate Roll-Out Cookies
(from none other than SmittenKitchen.com)
3 cups (375 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
1/2 teaspoon baking powder
1 cup (225 grams) lightly salted butter, softened (Smitten's note: I don’t really see “lightly salted” much these days, so I used one stick salted, one stick unsalted - which is what I did, as well)
1 1/2 (300 grams) cups sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
2/3 cup unsweetened cocoa (Smitten's note: approximately 60 grams — weights can vary a bit depending on brand. I use the “good” stuff–Droste, Galler or Valrhona –but I can assure you that my mother only used Hershey’s growing up, so your choice. I used Hershey's Dark and they were decadent and rich and delicious!)
Preheat oven at 350 degrees.
Whisk dry flour, salt and baking powder in bowl and set aside.
Mix butter, sugar, eggs, vanilla and cocoa in mixer.
Gradually add flour mixture, and mix until smooth.
Wrap in plastic and chill for at least one hour.
Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white. Sorta. Some of my cookies had a whitish coating, on the right). *This is when I added the cookie sticks*
Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.