Shaped cookies

Ingredients:

Cookie

• 0.5 tsp fine salt
• 2 and 1/4 cups premium flour, plus extra for dusting surfaces
• 0.5 cup cocoa powder
• 1/4 teaspoon of baking soda
• 165 g butter, room temperature
• 1 large egg
• 1 and 1/4 cups sugar
• 0.5 tsp vanilla extract
• 85 g dark or bitter chocolate, melted

Royal icing

• 900 g powdered sugar (about 7.5 cups)
• 0.5 cup + 2 tablespoons dry egg white
• Food coloring (such as gel), optional

Preparation:

1. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda and set aside.
   
   Place the butter in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer) and beat on medium-high speed until smooth.
2. Add the sugar and beat for about 4 more minutes until light and fluffy, scraping down the sides and back into the bowl as needed. Add the egg and vanilla and beat until smooth. Pour in the melted chocolate and beat until smooth.
   
   Reduce mixer speed to medium-low and add the flour mixture to the bowl in two additions, scraping down the sides of the bowl and the beater as needed. Mix until smooth.
3. Divide the dough in half and form it into 2 flat disks. Wrap in plastic wrap and refrigerate to chill for at least 1 hour or up to 3 days. Remove the dough from the refrigerator 20-30 minutes before rolling to allow it to soften.
4. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
5. Place a piece of parchment paper on the counter and sprinkle it with flour. Place a disk of dough on top, sprinkle the dough with flour, and cover with a second piece of parchment paper. Roll out to a thickness of 6 mm.
   
   Using 3.5-5 cm cookie cutters, cut out cookies from the dough. Mix all the scraps, re-roll, and cut out more cookies (if the dough has become too soft, chill it). Repeat with the remaining disks of dough. Place the cookies in batches on the prepared baking sheets, spacing them 2.5 cm apart.
6. Bake for 10-12 minutes, until the tops of the cookies look dry and no longer show fingerprints. Let cool on the baking sheets for a few minutes, then use a metal spatula to transfer them to a wire rack to cool completely.
7. Decorate with royal icing as desired. Store at room temperature in an airtight container for up to 3 days..
   
   
   Note
   
   Gel food coloring works best with royal icing because, unlike liquid food coloring, it doesn't affect the thickness of the icing..
   
   
   

   Royal icing

   
   In the bowl of a stand mixer, combine the powdered sugar, dry egg white, and 3/4 cup water. Fit the whisk attachment (or use a large bowl and a hand mixer). Mix on medium-low speed until the icing is completely white and stiff enough to hold peaks.
   
   Add up to 1 tablespoon of food coloring (if using) and stir with a silicone spatula until the color is uniform. Store at room temperature for up to 2 days, covered with plastic wrap. Whisk again until smooth before using.