Servings:
2 dozen cookies
Prep Time:
20 mins
Total Time:
4 hrs 2 mins
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Ingredients
-
1 cupunsalted butter, softenedsee savings
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1/2 cupconfectioners' sugarsee savings
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2 (1-ounce)squares semisweet baking chocolate, melted and cooledsee savings
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1/2 teaspoonvanilla extractsee savings
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2 cupsall-purpose floursee savings
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1/2 teaspoonbaking powdersee savings
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1/4 teaspoonsaltsee savings
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1 recipeMeringue-Powder Icing (Recipe follows.)see savings
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Assorted sanding sugars and nonpareilssee savings
Meringue-Powder Icing
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1/4 cupcold watersee savings
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3 tablespoonsmeringue powdersee savings
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2 cupsconfectioners' sugarsee savings
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Assorted food coloringssee savings
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Directions
1.
In the bowl of an electric mixer, beat butter and confectioners¿ sugar at medium speed until creamy. Stir in melted chocolate and vanilla.
2.
In a medium bowl, sift together flour, baking powder, and salt. Gradually add flour mixture to chocolate mixture, beating to combine. Shape into a disk and wrap with plastic wrap. Refrigerate for at least 1 hour.
3.
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper; set aside.
4.
On a lightly floured surface, roll dough to 1/4-inch thickness. Using 2-1/2- to 3-inch assorted cookie cutters, cut out as many cookies as possible, rerolling scraps only twice. Place cookies on prepared baking sheets.
5.
Bake for 12 minutes per batch. Cool on pans for 5 minutes; remove to wire racks to cool completely.
6.
Using small pastry brushes, paint cookies with Meringue-Powder Icing and decorate as desired with assorted sanding sugars and nonpareils.
Meringue-Powder Icing
In a medium bowl, beat water and meringue powder with a wire whisk until frothy. Add confectioners' sugar, whisking until smooth. Add food colorings, if desired.
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