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1
Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.
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2
Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth.
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3
Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more.
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4
Add the egg and vanilla and beat until smooth.
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5
Add the melted chocolate and beat until smooth.
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6
Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed.
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7
Mix until incorporated.
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8
Divide the dough in half and shape into two flattened disks.
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9
Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days.
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10
Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.
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11
Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment.
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12
Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment.
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13
Roll out the dough about 1/4 inch thick.
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14
Cut out shapes with 11/2- to 2-inch cookie cutters.
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15
Gather up the scraps, re-roll and cut out.
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16
(Chill the scraps if the dough becomes too soft.)
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17
Roll and cut out the remaining disk of dough.
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18
Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets.
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19
Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes.
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20
Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.
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21
Decorate with royal icing as desired.
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22
Store at room temperature in an airtight container for up to 3 days.
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23
Combine the confectioners' sugar, meringue powder and 3/4 cup water in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer).
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24
Mix on medium-low speed until pure white and stiff enough to form peaks.
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25
Add up to 1 tablespoon food coloring if using and mix with a rubber spatula until the color is uniform.
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26
Store at room temperature, covered, with plastic wrap on the surface for up to 2 days.
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27
Re-whip until smooth before using.
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28
Cook's note: Gel colorings work best with royal icing because they do not thin out the icing as liquid colorings do.
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29
From Food Network Kitchen: After further testing and to ensure the best results, this recipe has been altered from what was originally published.
