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These cookies should keep everyone happy for a few days.

Martha Stewart Living, February 1996

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Yield:
Makes about 16 large cookies
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Ingredients

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Directions

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  • In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.

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  • Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla.

  • Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half; wrap in plastic. Chill at least 1 hour.

  • Heat oven to 350 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks; decorate as desired.

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