Chocolate Cutout Cookies
Adapted from Autumn Carpenter, cookiedecorating.com Ingredients 1 cup (2 sticks) unsalted butter, softened 1 ½ cups sugar 2 eggs 2 teaspoon vanilla 3 cups flour M cup unsweetened cocoa powder ½ teaspoon salt Directions
In large bowl, blend flour, cocoa powder and salt. Mix the butter and sugar in an electric mixer on medium speed for two or three minutes or until the mixture is light and fluffy. Mix in the vanilla.
Add the eggs and vanilla, mixing on low until thoroughly blended. Scrape the bowl. Add flour mixture, one cup at a time. Scrape bowl after each addition. Mix until just incorporated. Do not overmix or the dough will be tough.
Dough can be refrigerated for two hours or until firm. Allow to come to room temperature before rolling. (I frequently skip refrigerating the dough, and the cookies roll out fine.) Roll dough on floured parchment paper. Cut cookies out. Transfer to baking sheets lined with parchment. (For best results, bake similar sized cookies on sheet together.) Bake for 8-10 minutes at 350 degrees or until no indentation is made when touched. Be careful not to overbake.
Yields 36 cookies, 3-4 inches in size.