Chocolate Cookies

from: Martha Stewart Living December 1992


3 cups sifted all-purpose flour
1 1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 pound unsalted butter
2 1/2 cups sifted confectioners’ sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract


  1. In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.
  2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla.
  3. Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half; wrap in plastic. Chill at least 1 hour (I chilled my dough overnight).
  4. Heat oven to 350 degrees. Take out the dough from the fridge, by now it will be very hard but it will get soft after you’ve rolled it a few minutes. On a floured surface, roll dough to about 1/8″ thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes.
  5. Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks; decorate as desired.


Royal Icing


  • 2 large egg white
  • 3 1/2 cups sifted confectioner’s sugar
  • juice from one lemon


  1. Beat the egg whites until stiff but not dry.  Add the sugar and lemon juice.  Add water if it is too think, more sugar if too thin.


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