Yield: 40 cookies
Ingredients:
- 2 ½ cups all-purpose, unbleached flour
- ½ cup Dutch-processed cocoa powder
- 2 tsp baking powder
- 1 cup (2 sticks) salted butter, cut into chunks
- 1 cup granulated sugar
- 1 egg
- 1 tsp pure vanilla extract
- 2 oz bittersweet chocolate, melted and cooled
For the glaze:
- 1 cup Dutch-processed cocoa powder
- 3 ½ cups powdered sugar
- 4 Tbsp light corn syrup
- 6 Tbsp milk
Directions:
- Whisk the flour, cocoa powder, and baking powder together. Set aside.
- Cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla; beating until combined. Scrape the bottom and sides of the bowl as necessary.
- Beat in the melted chocolate.
- Add the flour mixture in 3 parts, beating on low after each addition. Beat just until the dough comes together.
- Pat into 2 discs, wrap in plastic wrap and chill for 30 minutes.
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
- Roll the dough on a surface lightly coated with a mixture of flour and cocoa to about a ¼” thick. Cut with a 2″ round cookie cutter.
- Place the cut-outs on a prepared baking sheet and place in the freezer for 5-10 min. (This will prevent spreading.)
- Bake the cookies for about 9 minutes, or until done.
- Remove to a wire cooling rack to cool completely.
For the glaze:
- In a medium bowl, whisk the cocoa powder and powdered sugar together.
- Add the corn syrup and milk, whisking until smooth.
- The glaze will be very thick, but still pourable. Transfer to a piping bag, fitted with a #12 tip, or to a zip-top bag and snip the corner.
- Pipe the glaze in a circle onto the cookies. The glaze will spread, so don’t go too close to the edges. If some spills over the edge, it’s ok.
- Let the cookies dry for at least one hour before adding the white squiggle.
Options for the white squiggle (both applied with a #4 icing tip):
- If you’ll be packaging and stacking the cookies, hard-drying royal icing is a good bet.
- Or, pipe a squiggle using marshmallow creme.
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