Red potatoes are boiled until they are tender in this crowd-pleasing recipe, then baked in a creamy, cheesy sauce with chives and paprika until golden brown.
| Prep Time: | 45 mins |
| Chill Time: | 1 hr 50 mins |
| Bake Time: | 12 mins |
| Total Time: | 2 hrs 47 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2 ½ cups all-purpose flour
- 1 (12 ounce) bag semisweet chocolate chips
Instructions
- Combine butter and sugar in a stand mixer and beat with the paddle attachment on medium speed until light and fluffy, about 3 minutes, stopping to scrape down sides of the mixing bowl once or twice. Add egg, vanilla, and salt; beat until well-incorporated, about 30 seconds. Reduce mixer speed to low and gradually add flour, beating on low until just combined, about 1 minute.
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- Divide dough in half, and flatten each half into a 1/2-inch-thick disk. (Disks will be about 12.5 oz. each.) Wrap each disk in plastic wrap, and chill until firm, at least 30 minutes or up to 2 days.
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- Line two baking sheets with parchment paper; set aside.
- Working with one disk at a time, roll dough on a lightly floured surface to 1/4-inch thickness. If desired, prick the dough with a docking tool or run over the dough with an embossed rolling pin to create a decorative texture. If you do not have a docking or decorating tool, use a meat mallet to emboss the dough: apply the mallet textured-side down and lightly tap the center of the smooth side with the heel of your hand, and repeat, being sure to line up decorative scores.
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- Cut out rounds with a 2-inch round cutter. Place rounds 1-inch apart on the prepared baking sheets. Repeat with second dough disk, then gather all dough scraps and discard.
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- Using a 1/2-inch cutter or piping tip, cut out and remove the center of each dough round to create a donut shape. Reserve any extra dough for another use. Chill cut-out cookies until firm, about 30 minutes.
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- Preheat the oven to 350 degrees F (175 degrees C).
- Bake cookies, one sheet at a time, in the preheated oven until edges begin to brown, about 12 minutes. Cool cookies on the baking sheet for 10 minutes. Transfer cookies to a wire rack, and cool completely, about 30 minutes. Repeat with second baking sheet.
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- Place chocolate in a medium microwave-safe bowl. Microwave on HIGH until melted, about 2 minutes, stopping to stir every 30 seconds. Transfer 1/4 cup of the chocolate to a piping bag and cut a 1/8-inch hole at the end. Place wire rack over a parchment lined baking sheet.
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- Pipe four stripes across the top of each cookie. Dip the base of each cookie into the bowl of melted chocolate, scraping the excess off on the side of the bowl. Place chocolate-side down on a clean parchment-lined baking sheet. Chill until chocolate is set, about 10 minutes.
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- Store cookies in an airtight container in the refrigerator for up to 4 days.
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- If dough is too sweaty or warm to cut out the center into a neat donut shape, chill the whole rounds first and cut out the center pieces after chilling.
Reviews
it was yummy
The best cookies ever
These are fun cookies to make! I liked the crisp, buttery cookie in contrast to the sweet chocolate. You can also re-use your dough scraps to get more cookies out of the recipe. Simply knead the scraps together and refrigerate them again; then you can re-roll, re-stamp, and get more cookies out of it! Doing so gave me 56 (!) cookies from the recipe. Other than that, I followed the recipe verbatim. The funnest part was stamping out the dough! Thanks for the recipe!
As soon as I saw this recipe I wanted to try it out! The ingredients list is short and simple so I made sure to use high quality butter and vanilla. I only had salted butter, so I used that and omitted the 1/2 tsp of salt. I refrigerated my disks of dough overnight and let them sit at room temperature for about 20 minutes before I started rolling the dough out. I used my grandma’s meat mallet I inherited for the design and actually had fun lining up the pattern and seeing the cookies come to life. I used the big end of a frosting tip to cut out the center circles which popped out easily. I had 4 different baking sheets in rotation which really helped the process of cutting out the cookies, chilling them on the sheet in the fridge, popping them in the oven, then cooling before transferring to wire racks. It was like my own mini factory set up! Once cooled I piped all the lines across the cookies first so by the time I was done the first cookie was ready to be dipped. This is a messy process but I was able to get the hang of it with the help of an offset spatula. Once dry the cookies come off the parchment easily but I still placed parchment between them to be stored in the refrigerator. I may have baked mine too long and rolled them too thin since the texture is hard and crunchy with just a bit of chew instead of the tender crisp flakes the store brand is known for. But still a fun new project and a tasty treat!