While iced pumpkin cookies may be more seasonal, chocolate cutout cookies are much more versatile. This past week, I did make them quite seasonal with a set of autumn themed cookie cutters. This was the result:
Chocolate Cutout Cookies
Adapted from Allrecipes.com
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup butter, softened
- 1/4 cup vegetable shortening
- 1 1/4 cups white sugar
- 1 egg plus 1 yolk
- powdered sugar
- Preheat the oven to 375 degrees. Sift together the flour, cocoa, baking powder and salt; set aside.
- In a medium bowl, cream together the butter, shortening, and sugar until smooth. Beat in the egg and yolk.
- Gradually stir in the sifted ingredients to form a soft dough. Dough will be crumbly; stir until smooth or knead if necessary.
- On a lightly floured surface, roll the dough out to 1/4 inch inch thickness. Cut into desired shapes with cookie cutters. Place cookies onto cookie sheets. They do not spread much, so they may be placed close together.
- Bake for 8 to 10 minutes. Move to a wire rack to cool completely.
- Put powdered sugar (about 1/2 cup – no need to measure) into a fine mesh sifter. Tap sifter lightly over cookies until covered to desired amount.