Yield: Yields about 4 dozen 2-1/2-inch cookies.
A rich, buttery cocoa dough cut into star shapes is the perfect background for piped royal icing, gold dragées, or even gold leaf. Use nonalkalized (natural) cocoa, such as Hershey’s or Nestlé, rather than Dutch-processed for more straight-ahead chocolate flavor.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Combine the flour, cocoa, and salt. In a large bowl, beat the butter, sugar, and vanilla until well blended. Add the flour mixture; beat until well blended (if you’re using an electric mixer, set it on low speed). Divide the dough and shape it into two flat disks; wrap one in plastic while you work with the other.
Heat the oven to 350°F. On a lightly floured surface, roll one disk 3/8 inch thick. Cut out shapes and set them 1 inch apart on parchment-lined baking sheets. Repeat with the other disk. Combine the scraps, chill them if they feel warm, and reroll.
Bake the cookies until the tops look dry and you see flaky layers when you break a cookie in half. This will take about 15 minutes. Transfer to a rack to cool completely. Decorate the cooled cookies with royal icing or gold leaf.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?