My favorite? "A contented mind is a perpetual feast." With that thought, and with this recipe, I wish you a happy Valentine's Day and an even happier New Year!
Chocolate Shortbread Refrigerator Cookies,
adapted from an old and yellowed page from the New York Times Magazine
1 1/2 c flour
1 1/2 c confectioners' sugar
1/2 c cocoa powder
pinch of salt
1 1/2 sticks unsalted butter, at room temperature, coarsely chopped
1.5 t vanilla extract
3 T ice water
Combine dry ingredients in a food processor. Pulse just to sift. Add butter and pulse until combined. Sprinkel water and vanilla on top and pulse until combined. This is a dry dough, so do not be alarmed if it's not all sticking together!
Divide the dough in half and shape each half inside waxed paper into a cylinder about 7 inches long and 1 1/2 inches in diameter. (The cookies will spread a bit when baked.) Refrigerate the dough for at least several hours or for as long as 1 day. (You can also freeze the dough for several weeks wrapped in foil.)
Preheat oven to 350. Line 2 baking sheets with parchment paper. Slice the dough into 1/4-inch-thick rounds and set them 1 inch apart on baking sheets. Bake for 12-15 minutes or until the tops are firm.
Transfer to wire racks to cool. Icing optional!