1 1/2 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla
6 ounces white chocolate baking bar*
3/4 cup powdered sugar
Food color, if desired
Decorator sugars, sanding sugars and/or edible glitter
Combine flour, cocoa, baking powder, baking soda and salt in bowl; set aside.
Combine 1/2 cup butter and sugar in another bowl. Beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.
Divide dough in half; flatten each half into 4-inch disc. Wrap each half in plastic food wrap; refrigerate 1 hour or until firm.
Heat oven to 325°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch mitten cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or just until set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Place white chocolate into bowl. Microwave, stirring every 30 seconds, 1-2 minutes or until melted. Cool 10 minutes.
Combine 1/2 cup butter and powdered sugar in bowl. Beat at medium speed until well mixed. Add cooled white chocolate gradually, beating at high speed until creamy. Tint with food color, if desired. Frost and decorate cookies as desired.
*Substitute 1 cup white baking chips or 3 (2-ounce) cubes vanilla candy coating (almond bark).
- If frosting thickens while using, microwave 10-20 seconds to soften.
- When frosting cookies, slightly mound frosting on wrist part of cookie and generously sprinkle with sanding sugar to create mitten cuff. Sanding sugar is available at cake and candy decorating stores. It has more “sparkle” than regular sugar.
- If you can’t find a mitten cookie cutter you can use a 3-inch stocking cookie cutter.