Chocolate Cut Out Cookies

SUBMITTED BY: Robin J. PHOTO BY: Laraine

"A great cookie for cutouts that are brown in color: footballs, animals, leaves, etc."

SERVINGS & SCALING

Original recipe yield: 6 dozen

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INGREDIENTS

1 cup butter
2 cups white sugar
3 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
10 tablespoons unsweetened cocoa powder

READ REVIEWS (17)

DIRECTIONS

Cream butter or margarine and sugar until light and fluffy; add eggs, one at a time, beating well. Mix in the vanilla. Combine flour, cocoa powder and baking powder; add and mix well. Wrap dough in waxed paper and chill for 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Divide dough in half. Roll out each half to 1/4 inch thick. Cut with desired shaped cookie cutters. Place on lightly greased cookie sheets and bake for 10-12 minutes.

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REVIEWS

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Reviewed on Feb. 7, 2006 by Jenny

I have been baking cookies for about 24 years. I have been making these particular cookies of Robin J for about 3 years. They are delicous. I found that the dough is very sticky. To help that I mix up a combo of confectioners sugar and cocoa. sprinkle that HEAVY on the cutting board. Then I sprinkle that same mixture very heavy on the dough that I have placed on the cutting board. That helps tremendously. My family loves these and begs me to make them. I frost them using a marshmallow creme frosting. Delicous and something not everyone else makes!

4 users found this review helpful

Reviewed on Jan. 28, 2003 by CHRISTINAV

Perfect! Just what I expected- and needed! These were great with butter-cream frosting. I needed more flour than the recipe called for, but that can depend on the brand of flour you use. Soft-baked, delicious flavor, easy to frost. Love these!

2 users found this review helpful

Reviewed on Nov. 15, 2006 by beckasdream

This recipe was okay. I guess it is a nice change from traditional sugar cookies. I did have to add much more flour to make it a consistency that could be rolled out. By following the recipe as written I had a dough with the consistency of frosting - even after refrigeration.

1 user found this review helpful

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