We cut the dough into assorted shapes using 2- to 4-inch cookie cutters.
Recipe information
Yield
Makes about 40
Ingredients
3
1
1
1
1
2
2
2
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F. Into a large bowl, sift together the flour, cocoa, cinnamon, and salt; set aside. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the flour mixture; beat on low speed until just combined. Divide the dough in half, and flatten into disks. Wrap each disk in plastic; chill at least 1 hour.
Step 2
On a lightly floured surface, roll out 1 disk to 1/8 inch thick, dusting with flour as needed. Cut into shapes as desired. Transfer to baking sheets; chill until firm, about 15 minutes.
Step 3
Bake until the cookies are just firm to the touch, 10 to 12 minutes, rotating the sheets halfway through. Transfer to wire racks to cool. Repeat with the remaining dough.
