Rich Chocolate Cutout Cookies

Andi the grate's Note:

A very rich, dark chocolate cutout cookie that bakes up almost black, great with milk. Perfect to decorate for Halloween. Makes about 44 2-3 inch cookies. Can also be used to make a Hauted House. From Martha Stewart. Prep time includes chill time.

• Total Time: 2 hrs 40 mins
• Prep Time: 2 hrs 30 mins
• Cook Time: 10 mins

Ingredients:

Serves: 44

Yield: 44.0 cookies

• 1 1/2 cups all-purpose flour
• 1 cup cocoa powder, plus extra for dusting
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/4 cups sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract

Directions:

1. Sift together flour, cocoa powder, baking powder, and salt into a large bowl.
2. With an electric mixer on medium, beat butter and sugar until pale and fluffy. 3-4 minute.
3. Beat in whole egg, yolk, and vanilla.
4. Reduce speed to low, and add flour mixture in three additions.
5. Shape dough into 2 disks, wrap each in plastic, and refrigerate until cold and firm, about 2 hrs (or up to 1 day).
6. Preheat oven to 375°F Remove 1 disk from refrigerator, and let stand until room temperature.
7. Lightly dust two large sheets of parchment with cocoa powder, and roll out disk of dough between sheets to a 1/4 inch thickness.
8. Transfer to a baking sheet, and freeze until very firm, about 15 minutes.
9. Remove top parchment sheet, use cookie cutters to cut out shapes.
10. Remove excess dough and space cookies evenly. Re-freeze until firm.
11. Bake, rotating sheets halfway through, until firm, 10 to 12 minutes. Transfer to wire racks and let cool completely.