Serious Cookies: Martha Stewart'S Chocolate Cookie Cutouts Recipe

1. 1

   Sift flour, cocoa powder, salt, and cinnamon into a bowl.

2. 2

   Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. mix in egga nd vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate until firm, 1 hour or overnight.

3. 3

   On a lightly floured work surface, roll out dough to 1/8-inch thick. Transfer to a parchment paper-lined baking sheet. Chill in freezer 15 minutes.

4. 4

   Preheat oven to 350 degrees F. Using a 3-inch cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps. Transfer shapes to prepared baking sheets, spacing them 2 inches apart. Brush flour from shapes. Sprinkle with nonpareils, if using. Chill in freezer until firm, about 15 minutes.

5. 5

   Bake cookies until crisp, about 9 minutes. Let cool completely on sheets on wire racks. Cookie can be stored betwween layers of parchment in an airtight container at room temperature up to 1 week.

* Per serving · 4 servings · Values may vary.

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