Chocolate Sugar Cookie Dough

• 2 ¼ cups all-purpose flour
• ¾ cup cocoa powder
• 1 cup unsalted butter, room temperature
• 1 cup sugar
• ½ teaspoon salt
• 1-1/2 teaspoons vanilla
• 1 large egg, room temperature

1. In a medium size bowl, mix the flour and cocoa powder together. In a mixing bowl, cream butter, sugar, salt and vanilla until light and fluffy.
2. Add the egg and beat until incorporated, then scrape the sides of your bowl.
3. Add the dry ingredients to the creamed mixture in 2 to 3 additions, mixing to incorporate after each addition.
4. Once all the dry ingredients are incorporated, remove the dough form the bowl and rap in plastic wrap and chill for 2 hours (24 hours maximum).
5. Pre-heat oven to 350 F, and roll dough to desired thickness on parchment paper.
6. Cut out shapes using cutters of your choice, and place on a parchment lined cookie sheet.
7. Chill cookies for 10-15 minutes, then bake for 10-16 minutes (depending on the size and thickness of your cookie).
8. Cookies are baked when they lose their sheen.
9. Cool on baking sheet for 10 minutes then transfer to a cooling rack until completely cooled.

**This recipe can be doubled or tripled.

TUTORIAL: Sugar Cookie Dough

750 gms powdered sugar (1.5 pounds or 6 cups)

4 large egg whites or, 8 tablespoons pasteurized egg whites

1 teaspoon cream of tartar

1 teaspoon vanilla (optional)

1. Place all ingredients in to your mixing bowl fitted with a paddle attachment (if using a Kitchen Aid mixer) and mix on low speed.
2. At this point, the icing should have the consistency of peanut butter.
3. If it’s too stiff or thick, add more egg white. If it’s too loose, add more powdered sugar.
4. Mix on low speed for 5-10 minutes, until the icing is very white and fluffy.

• Cover icing with plastic wrap and cover with a lid.
• If you don’t have a container or bowl with a lid, cover with plastic wrap then a damp towel, place the bowl in to a plastic bag and close shut with a twist tie.
• Store in the refrigerator for up to 1 week.

TUTORIAL:  Royal Icing 2 Ways