MARTHA STEWARTS CHOCOLATE COOKIE CUTTER RECIPE

MARTHA STEWARTS CHOCOLATE COOKIE CUTTER RECIPE image

Number Of Ingredients 8

Previous Next

1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg, lightly beaten
1/2 teaspoon pure vanilla extract
Nonpareils, for sprinkling (optional)

Steps:

Sift flour, cocoa powder, salt, and cinnamon into a bowl. On a lightly floured work surface, roll out dough to 1/8-inch thick. Transfer to a parchment paper-lined baking sheet. Chill in freezer 15 minutes. Preheat oven to 350 degrees F. Using a 3-inch cookie cutter , quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps. Transfer shapes to prepared baking sheets, spacing them 2 inches apart. Brush flour from shapes. Sprinkle with nonpareils, if using. Chill in freezer until firm, about 15 minutes. Bake cookies until crisp, about 9 minutes. Let cool completely on sheets on wire racks. Cookie can be stored between layers of parchment in an airtight container at room temperature up to 1 week.