-
1
Combine flour, cocoa, baking powder and salt in medium bowl until well mixed; set aside.
-
2
Combine powdered sugar and butter in large bowl.
-
3
Beat at medium speed, scraping bowl often, until creamy.
-
4
Add egg and vanilla; continue beating until well mixed.
-
5
Reduce speed to low; gradually add flour mixture.
-
6
Beat until well mixed.
-
7
Divide dough into thirds.
-
8
Shape each into a ball; flatten slightly.
-
9
Wrap each in plastic food wrap; refrigerate until firm (at least 2 hours or overnight).
-
10
Heat oven to 375F.
-
11
Roll out dough on lightly floured surface (one-third at a time, keeping remaining dough refrigerated), to 1/8-inch thickness.
-
12
Cut with 2-inch square cookie cutter.
-
13
Place 1 inch apart onto ungreased cookie sheets.
-
14
Bake for 6 to 8 minutes or until set.
-
15
Remove to wire cooling rack.
-
16
Cool completely.
-
17
Place candy coating in small microwave-safe bowl; microwave on HIGH (100% power), stirring often, for 60 to 90 seconds.
-
18
Stir until smooth.
-
19
Place waxed paper onto flat surface.
-
20
Dip each cookie into warm coating; shake off excess.
-
21
Place onto waxed paper.
-
22
Immediately decorate as desired.
-
23
Let stand until coating is set.
-
24
Store between layers of waxed paper in loosely covered container.
