“Between life and death there is a library, and within that library, the shelves go on forever. Every book provides a chance to try another life you could have lived. To see how things would be if you had made other choices . . . Would you have done anything different, if you had the chance to undo your regrets?”
A little Quantum Leap, a little It’s A Wonderful Life, this book is a touching look at how regrets can weigh you down and how complex life is. Something that might have felt like a mistake in the moment might actually have been the best decision you could have made.
For this book, I decided to make chocolate sugar cookies, or as they are referred to on Smitten Kitchen, Brownie Roll-Out Cookies. Please forgive my horrible cookie decorating skills! I assure you, the cookies themselves are delicious.
Brownie Roll-Out Cookies
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup lightly salted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup unsweetened cocoa
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, 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. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.