Brownie roll-out cookies and Bon Appétit has disappointed me. Again

Remember when I complained about Bon Appétit?? Back then, I sent their Customer Service an email asking for information on the cancellation process – just wanted to know if there would be a refund in case I decided to cancel the subscription. Now, weeks later and no answer from them, I found out that they simply cancelled my subscription without my asking. Can you believe it?
Thank you, Bon Appétit, for making WISE decisions for me! :S

Luckily, I don’t need that magazine to get great recipes – there are other sources, and much better ones. Like the wonderful food blogs I read.

I got the recipe for these delicious and addictive cookies on Deb’s blog and the inspiration for cutting them like stars came from the gorgeous cookies Vitor Hugo baked the other day.

And speaking of blogs I love, I made these cookies using one of the gifts my dear friend Ivan brought me from his trip to the US – something Nic posted about this week:

Brownie roll-out cookies

3 cups (420g) all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
1 cup (226g/2 sticks) unsalted butter, softened + pinch of salt
1 ½ cups (300g) sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup (60g) unsweetened cocoa

Preheat oven at 180ºC/350ºF. Whisk flour, ½ teaspoon salt and baking powder in bowl and set aside. Mix butter, pinch of salt, 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 (I rolled it between lightly floured sheets of baking paper) until it is ¼ inch (about 0.60cm) thick. Cut into desired shapes, brushing extra deposits of flour off the top.
Bake on a parchment-lined baking sheet for 11 minutes or until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.

Makes... according to Deb, a lot. I halved the recipe, used a 5cm (2-in) star cutter and got 45 cookies.