These chocolate butter cookies are decorated to capture the season.
Heat oven to 350°F. Combine butter, powdered sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cocoa and cinnamon; beat at low speed until well mixed.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2- to 3-inch tree-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cool 1 minute on cookie sheet. Cool completely.
Melt baking chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-3 minutes or until smooth.
Place icing in small resealable plastic food bag. Snip 1/8-inch off one corner. Pipe icing as desired onto cooled cookies. Decorate as desired. Let stand until set.
Dietary Fiber: <1g
delicious and different
These cookies are very chocolatey. Be sure to roll them 1/4 inch as stated, otherwise they break. I also found it easier to use melted white chocolate bark instead of melted chocolate chips.
I had an older recipe that called for 1 3/4 cup flour and 1/3 cup cocoa and everyone liked them.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/424
© 2013 Land O'Lakes, Inc.
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