Average Rating: 5TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling
YIELD: about 5 dozen.Ingredients
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2/3 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
ICING:- 2 cups confectioners' sugar
- 2 tablespoons plus 2 teaspoons water
- 4-1/2 teaspoons meringue powder
- 1/4 teaspoon cream of tartar
Instructions
- 1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
- 2. Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll.
- 3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
- 4. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.
- 5. In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
- 6. Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm.
- 7.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts
1 cookie: 91 calories, 3g fat (2g saturated fat), 14mg cholesterol, 43mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.
