Ingredients:
- 2 sticks + 2 tablespoons of butter, softened
- ¾ cup sugar
- ⅓ cup cocoa powder
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons cocoa powder
- 1 heaping cup powdered sugar
- 3-4 tablespoons hot water (Test your frosting's consistency before adding the fourth tablespoon.)
- 1 teaspoon vanilla
- holiday sprinkles
Directions:
- Preheat the oven to 350. Cream the butter and the sugar until smooth. Add the cocoa powder and mix until incorporated.
- In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add to the butter mixture and mix until just combined. Roll into small balls (about 1 tablespoon) and make an indent with your thumb in the center of the ball. Bake for seven minutes. You can bake for up to nine minutes, but they taste better if they are soft and fudge-y, almost like a brownie.
- Immediately after coming out of the oven, press the centers down again to make a more defined well for the frosting. Allow to cool.
- Whisk the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cookies and add sprinkles. Allow frosting to set before storing in tins.
Notes:
Store at room temperature, in the refrigerator, or in the freezer after the frosting has set. The recipe makes about 3 dozen cookies.
*www.pinchofyum.com