Brownie Roll-Out Cookies

makes about 36  3 inch cookies

recipe slightly adapted from The Smitten Kitchen Cookbook

• 3 cups all-purpose flour, plus more for counter
• 2/3 cups unsweetened cocoa
• 3/4 teaspoon table salt
• 1/2 teaspoon baking powder
• 16 tablespoons (2 sticks) unsalted butter, softened
• 1  1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips (I used Guittard)
• sprinkles for decorating

Preheat oven to 350F.

Whisk flour, cocoa, salt, and baking powder together in a medium sized bowl and set aside.

Beat butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, scraping down side of bowl. Mix in vanilla. Gradually mix the dry ingredients. Wrap dough in plastic wrap and chill for at least 1 hour.

Roll out the cookie dough on a floured counter to about 1/4 inch thickness.  Cut dough into heart shapes (I used a 3 inch cutter). Bake on a parchment lined baking sheet for about 7-8 minutes. The edges should be firm and the centers are slightly sod and puffed. Transfer to wire rack to cool.

Place water in the bottom of the double boiler so the top of the water is 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir the white chocolate constantly until it is melted. Using a fork, lightly drizzle the top of each cookie with the melted white chocolate. Lightly sprinkle the sprinkles on top and let set, about 5-10 minutes. Cookies last in an airtight container for up to 4 days.