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Cocoa Cookie Cut-Outs




Source of Recipe


Eagle Brand®


List of Ingredients




3 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3/4 cup margarine or butter, softened
2 eggs
2 teaspoons vanilla extract
Chocolate Bbuttercream Frosting
Vanilla Buttercream Frosting
Assorted candies


Recipe



Combine flour, cocoa, baking powder and salt; set aside. In large mixer bowl beat Eagle Brand®, margarine, eggs and vanilla until well blended. Add dry ingredients; mix well.
Chill 2 hours. On well-floured surface, lightly knead dough to form a smooth ball. Divide into thirds. On well-floured surface, roll out each portion to 1/8-inch thickness. Cut with floured cookie cutters. Re-roll as necessary to use all dough. Place on lightly greased baking sheets.
Bake in preheated 350º oven 7 to 9 minutes. Cool thoroughly. Frost with chocolate and vanilla buttercream frostings and decorate with candies. Store loosely covered at room temperature.




Notes: Chocolate Buttercream Frosting: In small mixer bowl, beat 6 tablespoons margarine or butter, softened until fluffy. Add 1/3 cup unsweetened cocoa and 2 2/3 cups confectioners sugar alternately with 1/3 cup milk and 1 teaspoon

Vanilla Buttercream Frosting: beat to spreading consistency (add additional milk if needed). (Makes about 2 cups). Vanilla Buttercream Frosting: Prepare frosting as above, omitting cocoa; increase confectioners sugar to 3 cups and decrease milke to 2 tablespoons. Tint with food coloring if desired. Proceed as above. (Makes 2 cups).