The dark brown colour of these cookies is a nice contrast to the bright icing.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2008
Ingredients
Method
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, cocoa powder, baking powder and salt ; stir into butter mixture in 2 additions to make smooth dough. Divide in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)On floured surface, roll out each disc to 1/4-inch (5 mm) thickness. Using cutter or template, cut out shapes, rerolling scraps and chilling dough before cutting again. Place, 1 inch (2.5 cm) apart, on parchment paper–lined pans. Freeze for 15 minutes or refrigerate for 30 minutes or until firm.
Bake in 350 °F (180°C) oven until edges begin to darken, 20 to 25 minutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 month.)
Nutritional facts Per cookie: about
- Sodium 34 mg
- Protein 2 g
- Calories 132.0
- Total fat 6 g
- Cholesterol 23 mg
- Saturated fat 4 g
- Total carbohydrate 18 g
%RDI
- Iron 6.0
- Folate 11.0
- Calcium 1.0
- Vitamin A 5.0
