Yield: 2-2 1/2 dozen  Recipe can be doubled

3/4 cup butter (1 1/2 sticks), softened

1 cup sugar

2 eggs

1 t. pure vanilla extract

3 sq., (3 oz.) unsweetened chocolate melted and cooled

3 cups flour

1 t. baking powder


1. Preheat oven to 375 F

2. In a mixing bowl beat butter and sugar together on medium speed, until light and fluffy.

3. Add eggs and vanilla; mix well. Stop the machine and scrap the side of the bowl. Blend in melted cool chocolate.

4. Add baking powder, lower the speed add flour one cup at a time, mixing well after each addition, to butter mixture beat until smooth.

5. Cover and chill until firm, about 1 hour.

6. Roll out dough 1/8″ thick. Dip desired cookie shape cutters in flour, Cut and transfer cookie shapes onto an insulated cookie sheet or cookie sheet lined with parchment paper.

7. bake for 8-10. Remove cookies from baking trays and cool completely on wire rack.

Kitchen Tip: Never decorated hot cookies let them cool completely.

Crack eggs first in a bowl, before adding to the mixture so you will not get egg shells in the batter

To decorate Cookies, you can use this royal icing recipe