Smiley Face Cookies

If you haven't already, go check out my video on Youtube: How to Make Smiley Face Cookies 


I remember first making this about more than a year ago getting excited after my first cut revealing a somewhat of a smiley face, then the more I sliced the more surprises I got because each smiley face has a different smile. I got cookies that varied from pandas to chinky eyes. Each turned out beautiful and delicious, hope you have fun making these! :)


Smiley Face (Ice Box) Cookies Recipe
recipe adapted from Queen of Chennaults
Ingredients:
1 cup unsalted butter, softened
1/2 cup sugar
1 tsp. pure vanilla extract
1/4 tsp. salt
2  3/4 cups flour, sifted
2 1/2 tbsp. unsweetened cocoa powder
Method:
  1. In a mixing bowl, cream butter and sugar until well blended and fluffy. Add the vanilla extract and salt. With mixer on low speed, gradually add the flour, scraping down sides of bowl. The dough will be loose and crumbly.
  2. Turn dough out onto a (floured) work surface. Lightly knead the dough just until texture is evenly distributed. Divide dough into 1/3 and 2/3 portion.
  3. Chocolate dough: sprinkle cocoa powder over the 1/3 portion. Knead until cocoa has been fully incorporated. (This is the dough to make hair, eyes and lip.) Keep the remaining 2/3 portion back in the mixing bowl. (This is the dough for the face.)
  4. Chocolate Eyes: Take some chocolate dough and roll into 2 thin strips.
  5. Chocolate Lips: Take some chocolate dough and roll it to 1 inch wide. (Trim if necessary to match 1 in.)
  6. Assembling the Face: Take 2/3 portion of the plain dough and roll it out as long at the chocolate lips dough. Place the chocolate lips sheet on top of the rolled out plain dough  placing it at the edge of the long end. Then roll out the 1/3 portion of the plain dough and place on top of the chocolate lips dough. Then place the chocolate eyes dough (2 thin strips) on filling the everyspace with a strip of plain dough (3 strips).
  7.  Finally, roll up the entire layer and shape the dough into long log.
  8. Wrap the dough tightly and chill in the fridge at least 30 minutes or the freezer for at least 20 minutes before baking (cookie dough can be stored in  the fridge for a few days, or in the freezer for months). 
  9. Preheat oven to 350°F. Slice cookies into 1/4 inch thickness, lay on a cookie sheet. (Opt.: You can now refrigerate or freeze again for extra hold during baking.) Bake for 12-15 minutes or until the edges are slightly brown. Cool cookies on the rack then store in air tight container. 
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