Serves: 4
Total Calories: 922
* "Fill a handled flat basket with excelsior or Easter grass. Nestle wrapped cookies into basket. Cover with colored plastic wrap and tie a bow on the handle." In a small bowl, mix flour, cocoa powder, cinnamon, baking soda, and salt set aside.
In a large mixer bowl at medium speed, beat sugar and butter until well blended. Beat in corn syrup, egg, and vanilla. At low speed, gradually beat in flour mixture until well blended. Cover and refrigerate at least 30 minutes.
Preheat oven to 350°. Grease baking sheets. On a lightly floured surface, roll one fourth of the dough at a time to 1/4 -inch thickness. Cut with desired cookie cutters. Place on baking sheets. Keep remaining dough in refrigerator until ready to roll and bake.
Bake 9 to 10 minutes until edges feel firm to the touch. Cool on wire racks. Decorate as desired with icing, nonpareils, and silver balls.
When set, wrap individually or store in a covered container.
This Chocolate Cinnamon Cutouts recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
