Chocolate Cut-Outs
Yields about 4 dozen 2-1/2-inch cookies
Ingredients
Combine the flour, cocoa, and salt. In a stand mixer or large bowl, beat the butter, sugar, and vanilla until well blended and lightened. Add the flour mixture; beat until well blended. Divide the dough and shape it into two flat disks; wrap one in plastic while you work with the other.
Heat the oven to 350°F. On a lightly floured surface, roll one disk 3/8 inch thick. Cut out shapes and set them 1 inch apart on parchment-lined baking sheets. Repeat with the other disk. Combine the scraps, chill if they feel warm, and reroll.
Bake the cookies until the tops look dry, about 15 minutes. Transfer to a rack to cool completely. Decorate the cooled cookies.
Yields about 4 dozen 2-1/2-inch cookies
Ingredients
- 10 oz. (2 cups) all-purpose flour
- 1-1/2 oz. (1/2 cup) nonalkalized cocoa
- Pinch salt
- 8 oz. (16 Tbs.) unsalted butter, at room temperature
- 3/4 cup sugar
- 1-1/2 tsp. vanilla extract
Combine the flour, cocoa, and salt. In a stand mixer or large bowl, beat the butter, sugar, and vanilla until well blended and lightened. Add the flour mixture; beat until well blended. Divide the dough and shape it into two flat disks; wrap one in plastic while you work with the other.
Heat the oven to 350°F. On a lightly floured surface, roll one disk 3/8 inch thick. Cut out shapes and set them 1 inch apart on parchment-lined baking sheets. Repeat with the other disk. Combine the scraps, chill if they feel warm, and reroll.
Bake the cookies until the tops look dry, about 15 minutes. Transfer to a rack to cool completely. Decorate the cooled cookies.