This chocolatey cookie dough is buttery and crisp and is as delicious plain as it is decorated. Use for a whole variety of projects when vanilla sugar cookies just don't cut the mustard.
Makes approx. 36 cookies
2 1/4 cups all purpose flour
3/4 cup unsweetened cocoa (Dutch processed or regular)
1/4 tsp. salt
2 sticks unsalted butter, softened
1 cup sugar
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
Whisk together the flour, cocoa and salt and set aside. In the bowl of a stand mixer, beat the butter and sugar until fluffy. Add the egg, vanilla and almond and mix until incorporated. Scrape down the bowl and gradually add the flour mixture, scaping the bowl again as necessary and mixing just until the dough is thoroughly combined. (When you remove the bowl from the mixer, you may have to knead the dough a bit by hand to pick up any remaining unincorporated flour in the bottom of the bowl). Wrap the dough in plastic and refrigerate 3 hours or overnight.
Preheat the oven to 350 degrees. Remove the dough from the fridge and let sit for 10 minutes to soften. Roll out the dough on a lightly floured surface to 1/8"-1/4" thickness and cut out shapes. Transfer cookies to a tray lined with parchment and refrigerate for 15 minutes. Bake for 10 - 12 minutes or until the edges are very lightly darkened. Let cool on tray for 5 minutes and transfer to a wire rack to cool completely.
Dough may be double wrapped tightly and frozen for up to three months. Defrost in fridge when ready to use.