This all-purpose dough bakes rich and dark cutouts, and the dough can be rolled again and again with little compromise in texture. Follow the recipe below to make your own designs, or cut and bake as directed in specific cookie recipes.
The cookies are scrumptious! I didn't really taste the cinammon since the chocolate is so strong (I used hersheys cocoa, dutch process choc not common where I live) it's like a brownie cookie. Works for decorating, not as smooth a surface as a regular sugar cookie but it's ok, not really lumpy. Does not yield large quantity - I got 25 thick 2.5-inch cookies. Easy enough dough to work with, rolling between two sheets of wax paper made me use hardly any flour. Highly recommend it!
Martha Stewart Member
alright. cinnamon and chocolate is an interesting combination. i decorated mine with non-perils instead of frosting. the icing looks much more impressive!