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Dark Chocolate Christmas Cut-Out Cookies
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1 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups powdered sugar

3/4 cup Land O Lakes® Extra Creamy Butter, softened

1 large Land O Lakes® Egg

2 teaspoons vanilla extract

Dusting Mixture

1/4 cup powdered sugar

2 tablespoons unsweetened cocoa

Royal Icing

1 1/4 cups sifted powdered sugar

1 tablespoon meringue powder

2 tablespoons warm (105°F to 115°F) water

1/4 teaspoon cream of tartar


Multi-colored decorator sprinkles, if desired

How to make

  1. STEP 1

    Combine flour, 1/2 cup cocoa, baking powder and salt in bowl; mix well. Set aside.

  2. STEP 2

    Combine 1 1/4 cups powdered sugar and butter in another bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Add flour mixture gradually, beating at low speed after each addition until well mixed.

  3. STEP 3

    Divide dough into quarters. Shape each quarter into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 1 1/2 hours or until firm.

  4. STEP 4

    Heat oven to 375ºF.

  5. STEP 5

    Combine 1/4 cup powdered sugar and 2 tablespoons cocoa in bowl; mix well. Generously dust countertop surface with mixture.

  6. STEP 6

    Place 1 ball of dough onto dusted surface. Dust top of dough with cocoa mixture to prevent sticking to rolling pin.

  7. STEP 7

    Roll out dough, 1/4 at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3- to 3 1/2-inch cookie cutters. Place, 1 inch apart, onto parchment-lined cookie sheets.

  8. STEP 8

    Bake 5-6 minutes or until edges are set. Remove to cooling rack immediately; cool completely.

  9. STEP 9

    Combine all royal icing ingredients in bowl. Beat at low speed until moistened. Beat at medium speed 2-4 minutes or until thick and glossy.

  10. STEP 10

    Spoon icing into resealable plastic food bag; cut off small corner. Pipe icing onto cookies. Decorate with sprinkles, if desired. Place onto cooling rack; let stand until icing is set.

Tip #1

If not using icing immediately, cover with damp paper towel or plastic food wrap until ready to use. Icing can be stored up to 2 weeks in refrigerator. To restore texture, allow icing to reach room temperature, then beat until glossy.

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