Domino Butter Cookies
Retro has become quite popular so this recipe from 1977 is a must for anyone who loves to bake. This particular recipe comes from a power company! Each month they would send out a newsletter of recipes you could use to help keep your heating/cooling costs down as they were simple and quick to bake. They are also quick to disappear once you've had a taste!
Unlike many of the sugar-heavy cookies you can buy today, these are just sweet enough to satisfy a craving but not so sweet that you'll experience the crash that often comes with too much sugar.
It's also a great recipe for beginners whether you're just getting your feet wet in the baking world or introducing little ones to the joys of the kitchen. Give them a try and find out just how delicious not-too-sweet can be!
Servings:
48
yield(s)
Prep Time:
30
mins
Cook Time:
10
mins
Total Time:
40
mins
Ingredients
-
1/2
cup
unsalted butter (room temp)
(113g baker's measure)
-
1/2
cup
granulated sugar
(121g baker's measure)
-
1
egg yolk
-
3
tbsp
milk
(42g baker's measure)
-
1 1/2
cup
sifted regular all purpose flour
(222g baker's measure)
-
1/2
tsp
baking powder
(2.5g baker's measure)
-
1/8
tsp
salt
(0.63g baker's measure)
-
1
oz
unsweetened chocolate, melted and cooled
(29g baker's measure)
Instructions
-
Preheat oven to 350F (177C). Grease a baking sheet with butter or you may line with parchment paper.
-
Cream butter and sugar until light and fluffy.
-
Add egg yolk and milk and beat thoroughly. You may need to scrape down the sides of the bowl if using a stand mixer.
-
Sift together the flour, baking powder, and salt. Gradually add to the creamed mixture.
-
Divide dough into two equal parts. Add cooled chocolate to one dough and blend thoroughly.
-
Wrap doughs in saran wrap and chill in fridge for about 15 minutes for ease in handling.
-
On a well-floured surface, roll both doughs into rectangles 12 x 9 x 1/8 inch (30.5 cm x 22.9 cm x 3.18 mm).
-
Cut into rectangles 3 x 1.5 inches (7.62 cm x 3.81 cm) to resemble dominos.
-
With round cutter 1/3 to 1/2 inch (8.5 mm to 12.7 mm) in diameter, cut circles in rectangles to resemble dominos. Save the dots as you will use them in the next step.
-
Transfer light dots into dark dough and dark dots into light dough. You can also use the back of a knife or a bench scraper to lightly press lines at the middle of the cookie for a more authentic domino look. Cover with saran wrap and chill for 10 minutes.
-
Remove from fridge and bake 8-10 minutes or until edges are lightly browned. Cool on wire racks. Enjoy!
Recipe Notes
A few things to keep in mind when making Domino Butter Cookies:
- Make sure you roll to 1/8 inch thickness so that you can get your full 4 dozen yield (48 cookies).
- Be sure to flour your surface well and move your dough every so often to make sure it isn't sticking. This is important for keeping the shape neat.
- If you would like slightly sweeter cookies, you can substitute semi-sweet chocolate instead of unsweetened.
- Parchment paper produces a much better product than a buttered pan though you can use a buttered pan if that is your preference.
- Bake your lighter color cookies first and note how long it takes to achieve that barely brown edge. Then bake your chocolate cookies for the same length of time.
- A large straw or a piping tip makes a perfect cutter for your dots!