Yields will vary depending on the sizes and shapes of your cookie cutters.

Recipe by Southern Living March 2005

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Recipe Summary test

prep:
1 hr
freeze:
30 mins
bake:
16 mins
total:
1 hr 46 mins
Yield:
Makes 7 to 8 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and sugar at medium speed with an electric mixer about 5 minutes or until creamy. Add egg yolks and vanilla, beating until blended. Combine flour, cocoa, and salt; gradually add to butter mixture, beating until blended after each addition. Cover and freeze 30 minutes.

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  • Roll dough to a 3/8-inch thickness on a lightly floured surface. Cut desired shapes using favorite seasonal cutters; place on lightly greased baking sheets, allowing space for craft sticks. Insert 1 craft stick into bottom of each cookie.

  • Bake at 350° for 10 to 16 minutes or until edges are golden. (Baking times may vary with different cookie shapes and sizes.) Cool 5 minutes on baking sheets. Slip a metal spatula under cookies to loosen; cool completely on baking sheets.

  • Spread a generous amount of Easy Microwave Frosting where each stick and cookie are joined to ensure stability. Let dry about 30 minutes. Spread a thin layer of Easy Microwave Frosting on front side of each cookie, and sprinkle with desired decorations before frosting dries; then dry completely. Store in a cool, dry place.

  • Note: Do not substitute refrigerated cookie dough for this recipe. It contains leavening and tends to spread as it bakes, distorting cookie shapes.

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