Recipe Rave: Chocolate Cutouts

Ingredients

Cookie:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3/4 cup butter, softened
  • 1 1/4 cups white sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla

Icing:

  • 1 cup powdered sugar
  • 1 Tb milk
  • 1 Tb light corn syrup
  • 1/4 tsp almond extract (can substitute with 1/2 tsp vanilla)

Directions

  1. Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 1 hour (can be made up to two days in advance).
  2. Preheat the oven to 350 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  4. For icing: milk powdered sugar and milk in a bowl until completely smooth. Mix in almond extract then corn syrup. If icing is too think for desired use, add more milk a little at a time; if it’s too thin, add more sugar a little at a time. If coloring, mix in color at this point. Gel paste colors work best because they won’t thin your icing any more. If using water coloring, you may need to add more sugar.
  5. Once cookies are completely cool decorate with icing. I normally dip them face down into icing then pull up and let icing drip off a little. For piping, I thicken icing with some powdered sugar then use a piping bag. Let icing completely dry before stacking cookies on top of each other.
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June 19, 2010. Tags: , , , , , . Recipe Rave.

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