Posted on November 16, 2012 by heather smith | 0 Comments
What you will need
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla. Continue beating until well mixed. Reduce speed to low and continue to beat, gradually adding flour and cocoa until well mixed.
Divide dough into two balls and wrap each in plastic wrap. Refrigerate until firm (2 hours or overnight).
Heat oven to 375º. Roll dough onto floured surface. Cut into desired shape and place on ungreased cookie sheet 1 inch apart. Bake for 7 minutes or until set. Cool completely. Decorate with Royal Icing.
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