Spiced Chocolate Roll -Out Cookies

Happy Halloween! I hope everyone is having a spooky good time today! This is an easy fun cookie to make! I love the roll out cookie recipe that in featured in the Wilton yearbooks I have been using it for years, but today I wanted to make a chocolate version; I found this one on their web-site a spice chocolate cookie. After baking the cookies I use Wilton’s Royal Icing recipe to decorate each cookie by piping a spider web design on each cookie. You can buy the meringue powder for the royal icing recipe at Michaels or a cake decorating supply store. I like using the royal icing to decorate my cookie with because the icing gets hard and then cookies can be stacked together after the icing is dry.

Spiced Chocolate Roll -Out Cookies
¾ cup (1 -1/2 sticks) butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3 squares (3 oz.) unsweetened chocolate, melted and cooled
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg

Preheat oven to 375⁰F.

In medium bowl, stir together flour, baking powder, cinnamon, ginger, allspice, and nutmeg. In a large bowl, beat together butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; mix well. Blend in chocolate. Gradually add dry ingredients to butter mixture, beating until smooth. Form dough into disc, cover and chill until firm, about one hour.
Roll dough approximately 1/8-in. thick. Dip cutters in flour, cut and transfer cookies to cookie sheet.
Bake 8-10 minutes. Cool cookies completely on pan.

Royal Icing
3 tablespoons Meringue Powder
4 cups sifted powder sugar
6 tablespoons water

Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable mixer) until icing forms peaks. Makes 3 cups