Chocolate Cut Outs

Photos by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

Cream:

1 1/2 c butter (3 sticks)

1/4 c crisco

2 c sugar

Add:

2 eggs

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, see recipe below.

NOTES:

  • 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.

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