From the kitchen of Stephanie Knewasser
1 1/2 c butter (3 sticks)
1/4 c crisco
2 c sugar
1 Tbsp vanilla or 2 Tbsp imitation vanilla
On low, add:
1 tsp salt
3 tsp baking powder
1 c cocoa
4 3/4 c flour
This will make a thick dough.
Mix just until combined.
Overmixing can cause spreading.
No chilling required.
Roll the dough between two sheets of plastic wrap.
No flour is needed for rolling.
Use favorite cookie cutters.
Carefully transfer cookies to a parchment or silicone mat lined cookie sheets.
Bake @ 375, 7 minutes or until color is uniform.
Let cookies set on cookie sheet a few minutes to cool before moving.or they’ll fall apart.
Cool completely before frosting.
I like piping the frosting on with a star tip.
- The dough holds it’s shape beautifully, making it perfect for stamped cookies. I like dunking the bottom of the stamped cookie in melted chocolate.