Chocolate Cutout Cookies
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 tsp. baking powder
1/8 tsp. salt (if you use unsalted butter, increase salt to 1/4 tsp.)
3/4 cup butter, softened
1 1/4 cups white sugar
Sift flour, cocoa powder, baking powder, and salt together. Set aside. In a medium bowl, cream the butter with the sugar until smooth. Beat in egg until light and fluffy. Gradually mix in the dry ingredients.
Divide dough into two balls. Flatten each and wrap in plastic wrap then refrigerate for 2 hours. (If you want to wait until the next day to rollout and bake, set the chilled dough out for 20 minutes to let it partially soften.)
|Cutting out the dough on a floured pastry cloth.|
Preheat oven to 375. On a lightly floured surface (I like to use a pastry cloth that I dust with flour), roll one of the dough balls out to 1/8 inch thickness. Cut into desired shapes and place on parchment-lined cookie sheets 1 inch apart. Gather up scraps, re-flour your pastry cloth, rollout and cut again. Repeat with other dough ball.
|Cutouts on cookie sheets, ready for baking.|
Bake at 375 for 8-10 minutes. Allow cookies to remain on cookie sheets for 5 minutes before transferring to a rack to cool. Store in airtight container.
|Could these BE any cuter?|