Saturday, October 17, 2009

Chocolate Cutout Cookies with icing


  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 4 tablespoons cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


In large mixing bowl cream butter and sugar together; add egg and vanilla and beat until light and fluffy. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture, blending well. Chill dough for about 1 hour or until firm enough to roll. Heat oven to 325°. Roll portions of dough on lightly floured board or between 2 pieces of wax paper to 1/4 inch thickness. Cut into desired shapes with cookie cutters; place on ungreased cookie sheet. Continue rolling out and cutting shapes until all dough is used. Bake 8 to 10 minutes or until no indentation remains when a cookie is touched lightly in the center. Cool slightly; remove to wire rack to cool thoroughly. Frost or decorate as desired. Makes 2 to 3 dozen cookies. Icing:
Blend 2 cups sifted powdered sugar with 1/2 teaspoon vanilla and about 1 1/2 to 2 tablespoons milk or half and half. Stir until smooth and add more milk or half-and-half if necessary. If color is desired, spoon portions of icing into small bowls and stir drops of food coloring in until desired colors are achieved.

No comments:

Post a Comment