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1
Make the Chocolate Sugar Dough and allow it to chill for at least 30 minutes as directed.
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2
Preheat the oven to 350F.
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3
Line two cookie sheets with parchment paper or silicone baking mats.
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4
Put the dough on a floured piece of parchment paper or a silicone baking mat.
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5
Dust a little flour on top of the cold dough, cover with another piece of parchment paper or silicone mat, and roll the dough with a rolling pin until it is about 1/4 inch thick.
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6
Use a cookie cutter to cut the shapes and place them on the prepared cookie sheet about 1/2 inch apart.
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7
If the dough gets too soft and sticky as you work, chill it for 20 minutes and try again.
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8
Bake the cookies for about 10 minutes, or until they are set.
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9
Prepare the icing as you allow them to cool on the baking sheet.
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10
Once they are close to room temperature and sturdy, transfer them to a plate from which you can easily pick them up and ice them.
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11
Repeat this process until all your dough has been rolled out and baked.
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12
Prepare the icing as directed and flavor it with something to elevate your moodmaybe coffee, maybe whiskey, maybe honey.
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13
Maybe a bit of all three!
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14
The icing is very versatile so you can adjust it to suit your taste.
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15
When the cookies are cool, spread a thin layer on each one with a small offset spatula or dinner knife.
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16
Then dust them with a touch of cocoa powder or sandwich them together for a double dose of the chocolate cure.
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17
Unused icing freezes well.
