Easter is this Sunday, so what better recipe is there to share but one from author 

Kim Davis! 

She's sharing a sweet treat with us today!

All food photos are property of Kim Davis

CHOCOLATE SUGAR COOKIES

Ingredients

 

Cookies:

3 cups flour

1/2 teaspoon salt

1/2 cup Dutch-process cocoa powder

1 teaspoon baking powder

1 cup unsalted butter, room temperature

1 cup white granulated sugar

3 tablespoons Hershey’s chocolate syrup

1 egg, room temperature

1 teaspoon vanilla extract

Royal Icing:

3 tablespoons Meringue Power (I use Wilton brand)

1 pound confectioners’ sugar

5 tablespoons warm water

Gel food coloring to tint icing

Instructions

Cookies:

Sift the flour, cocoa and baking powder together and set aside.

In the bowl of your stand mixer, cream butter and sugar together until light and fluffy, about 3 minutes.

Add eggs, one at a time, and beat until thoroughly incorporated. Add the chocolate syrup and vanilla, mix well.

With your stand mixer running on low, slowly add the dry ingredients to the butter mixture and blend until flour is fully incorporated.

Divide dough into two portions and wrap tightly with plastic wrap. Place in the refrigerator for at least 1 hour or overnight. I make my dough several days in advance and keep refrigerated. If you chill for longer than an hour or two, let the dough sit on the counter for an hour before rolling out, or soften in microwave at 50% power for 15 - 20 seconds.

Preheat oven to 350 degrees

Sprinkle your rolling surface lightly with flour and dust your rolling pin with flour. I like using a silicone rolling mat and a silicone rolling pin. Roll out 1/8-inch to 1/4-inch thickness and cut into desired shapes.

Place on a parchment lined baking sheet and put into the refrigerator for at least ten minutes prior to baking. This will help keep the cookie shapes intact. If your dough is warm before baking your shapes may spread too much.

Bake at 350 degrees for 9 to 10 minutes, rotating pan half way through baking time. Since the chocolate makes it impossible to see if the edges are turning golden brown, start with one test cookie and bake 10 minutes. Remove from oven and let cool. Check for doneness and adjust cooking time accordingly.

Royal Icing:

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Cover icing surface with a damp paper towel to keep from crusting over.

Putting it together:

Tint portions of the royal icing in your desired colors. Place the each color in a pastry bag fitted with a size 2 or 3 piping tip (or if you don’t have, you can always use a Ziplock bag and snip a tiny hole in the corner).

Decorate the cookies with the royal icing. If desired garnish with sprinkles.

Or, if you prefer to coat the cookies with a thin layer of icing for decorating with sprinkles only, thin a portion of royal icing with water until it is easily spreadable. Spread over the surface of the cookie and add sprinkles as desired.

Allow the cookies to completely dry then place in an airtight container with wax or parchment paper between the layers. Store at room temperature for up to 5 days.

Royal Icing Tips:

It is imperative that your bowls, spoons, spatulas, beaters and anything else that comes in contact with this icing is grease free. I use Dawn Liquid Dish soap on these items because I know it will remove any trace of residual grease.

For stiffer icing, use 1 tablespoon less water.

Cover the icing bowl with a damp paper towel or plastic wrap in between working with it. For longer storage, store in a Ziplock bag in the refrigerator. Icing will keep for one week.

Thank you Kim for sharing your recipes, and tips with us!

Your cookies look amazing!

Visit Kim's website to learn more about her and her books!

Kim Davis

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