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1
Combine flour, cocoa, baking powder, baking soda and salt in bowl; set aside.
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2
Combine 1/2 cup butter and sugar in another bowl.
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3
Beat at medium speed until creamy.
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4
Add egg and vanilla; continue beating until well mixed.
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5
Add flour mixture; beat at low speed until well mixed.
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6
Divide dough in half; flatten each half into 4-inch disc.
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7
Wrap each half in plastic food wrap; refrigerate 1 hour or until firm.
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8
Heat oven to 325F.
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9
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
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10
Cut with 3-inch mitten cookie cutter.
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11
Place 1 inch apart onto ungreased cookie sheets.
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12
Bake 6-8 minutes or just until set.
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13
Cool 1 minute on cookie sheet; remove to cooling rack.
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14
Cool completely.
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15
Place white chocolate into bowl.
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16
Microwave, stirring every 30 seconds, 1-2 minutes or until melted.
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17
Cool 10 minutes.
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18
Combine 1/2 cup butter and powdered sugar in bowl.
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19
Beat at medium speed until well mixed.
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20
Add cooled white chocolate gradually, beating at high speed until creamy.
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21
Tint with food color, if desired.
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22
Frost and decorate cookies as desired.
