Serious Cookies: Martha Stewart's Chocolate Cookie Cutouts

Ingredients

• 1.5 cups powdered sugar sifted
• 0.5 cup dutch-processed cocoa powder unsweetened
• 1 large eggs lightly beaten
• 1.5 cups flour for dusting all-purpose plus more
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon salt 
• 0.8 cup butter unsalted room temperature ()
• 0.5 teaspoon vanilla extract pure

Equipment

• bowl
• baking sheet
• baking paper
• oven
• plastic wrap
• hand mixer
• cookie cutter

Directions

1. Sift flour, cocoa powder, salt, and cinnamon into a bowl.
2. Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment.
3. Mix on medium-high speed until pale and fluffy, about 3 minutes. mix in egga nd vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate until firm, 1 hour or overnight.
4. On a lightly floured work surface, roll out dough to 1/8-inch thick.
5. Transfer to a parchment paper-lined baking sheet. Chill in freezer 15 minutes.
6. Preheat oven to 350 degrees F. Using a 3-inch cookie cutter, quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps.
7. Transfer shapes to prepared baking sheets, spacing them 2 inches apart.
8. Brush flour from shapes.
9. Sprinkle with nonpareils, if using. Chill in freezer until firm, about 15 minutes.
10. Bake cookies until crisp, about 9 minutes.
11. Let cool completely on sheets on wire racks. Cookie can be stored betwween layers of parchment in an airtight container at room temperature up to 1 week.