All you need is love.

During their visit to the states, Bro Bro requested for me to make Chocolate Roll Out Cookies. While I looked though the Betty Crocker Cooky Book as well as any recipe I might have inherited from Grandma or Mom, I could not find the recipe he was specifically requesting. So I started search the web and I found this one.

Perfect Dark Chocolate Sugar Cookies

Ingredients

6 cups (750 g) all-purpose flour, sifted

1-1/4 cups (137 g) dark cocoa powder

1 teaspoon (8 g) salt

2 cups (454 g)(4 sticks) unsalted butter, softened

2 cups (400 g) granulated sugar

1 cup (228 g) light brown sugar

3 eggs, cold

2 teaspoons (10 ml) pure vanilla extract

Instructions

In large bowl, sift together flour, cocoa powder and salt. Set aside.

In an electric mixer fitted with the paddle attachment, cream butter and sugars until fluffy and pale, about 5 minutes. Beat in eggs until just combined.

Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and blend.

Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.

Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (I use a silicone rolling mat underneath to ensure it doesn't slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4" wooden dowels on either side of your dough, then another sheet of parchment paper.

Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it's flush with dowels--they will ensure that your dough is even thickness.

Preheat your oven to 325° F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.

Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker's half sheet lined with a silicone baking mat (or parchment), with 2" clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake until cookie edges are just crisp, about 16 minutes.

Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

Notes: May be stored at room temperature in an airtight container for up to 2 weeks. They also freeze well in an airtight container.

Also, because these cookies are all about the chocolate, try to use the best quality cocoa powder you can find.

As he and family were staying at his home about 1.5 hours south, I decided that I would make the dough and refrigerate it, then make the trek south with dough, parchment paper, cocoa for dusting, cooling rack, cookie cutters, rolling pin, sprinkles, and tubes of icing for decorating. Because I am the best Sister/Auntie. God help my own someday maybe children if this is what I do for the offspring of my brother.

These didn't turn out "perfectly". They were no means bad, but perhaps because I refrigerated the dough overnight or something, there was too much flour, not enough moisture. I added a bit of oil to combine the crumbly dough, but then it was too sticky to roll out well. Then moving the cut shape to the cookie sheet caused many mickey ears to break off. It was a trying experiment, considering I wanted it to be perfect for little niece.

Though the dough didn't turn out perfectly, the decorating portion was definitely fun. I had purchased some tubes for frosting after Christmas time. Tsumi mentioned that she would have to find them to take home to Japan and I joyfully reported that I had another set of them at home and that they could take the ones we were using home with them.

Thing 1 had a great time and felt very special. The icing I used in the tubes was a bit troublesome as her small hands couldn't squeeze it out very well. So I would ice things and then she put on the Dino Sprinkles. We make a great (and yummy) team.

Until the next cookie....

**Today's title comes from the mind of Charles M. Schulz: All you need is love. But a little chocolate now and then doesn't hurt.**