Preparation:
Butter must be room temperature. In a large bowl, mix flour, sugar, cocoa and cimmanom. Add butter, using pastry cutter to mix until dough resembles small peas. stir in egg using a fork or hand to blend. Press dough together, then divide in half.
Put each half in an air-tight container and refrigerate 30 minutes or until firm enough to handle. (or overnight) Preheat oven to 350 degrees. Grease cookie sheets or use baking parchment. Take only 1 package of dough out of refrigerater at a time. On a lightly floured board, roll out the dough to 1/8 inch thickness. cut with 3-inch cookie cutters. Place cookies 1/2 inch apart on pprepared cookie sheets. {Put leftover dough back in refrigerator to firm back up} Bake 10-12 minutes until firm. remove to a wire rack to cool. Store airtign in a cool place up to 2 weeks or freeze.
Serving Ideas : Freezes well, if care is taken to keep them flat. |
