3/4 cup sugar
1/4 cup light corn syrup
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup all-purpose flour
2 tablespoons powdered sugar
1 1/2 teaspoons hot water
Combine sugar, butter, corn syrup, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.
Divide dough in half; wrap in plastic food wrap. Refrigerate 1 hour or until firm.
Heat oven to 375°F.
Combine all frosting ingredients in bowl until smooth. Place frosting in plastic resealable food bag. (For best results, place only half of frosting in bag at a time.) Cut very small tip from one corner or fill pastry bag with #3 writing tip.
Roll out dough, one half at a time (keeping remaining dough refrigerated) on lightly floured surface, to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters (for example, snowflake, circle, diamond, star, etc.). Place 1-inch apart onto ungreased cookie sheets.
Decorate cookies with frosting to create snowflake designs. Sprinkle with sugar.
Bake 5-8 minutes or until set. If desired, sprinkle with sugar again while still warm. Cool 1 minute on cookie sheets; remove to cooling rack.
- For best results, use floured pastry cloth and stockinette-covered rolling pin.
- If frosting is too thick stir in 1/8 to 1/4 teaspoon hot water; if too thin, stir in 1 to 2 teaspoons flour.
- To make snowflake ornaments: Carefully punch hole in top of baked cookies with drinking straw immediately after they come out of the oven. Cool; thread 1/8-inch ribbon through hole and tie into bow.