We cut the dough into assorted shapes using 2- to 4-inch cookie cutters.

　　

Ingredients

Makes about 40

　　3 cups sifted all-purpose flour, plus more for the work surface

　　1 1/4 cups unsweetened cocoa powder

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon salt

　　1 1/2 cups (3 sticks) unsalted butter, room temperature

　　2 1/2 cups sifted confectioners’ sugar

　　2 large eggs, lightly beaten

　　2 teaspoons pure vanilla extract

　　

Step 1

Preheat the oven to 350°F. Into a large bowl, sift together the flour, cocoa, cinnamon, and salt; set aside. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the flour mixture; beat on low speed until just combined. Divide the dough in half, and flatten into disks. Wrap each disk in plastic; chill at least 1 hour.

　　

Step 2

On a lightly floured surface, roll out 1 disk to 1/8 inch thick, dusting with flour as needed. Cut into shapes as desired. Transfer to baking sheets; chill until firm, about 15 minutes.

　　

Step 3

Bake until the cookies are just firm to the touch, 10 to 12 minutes, rotating the sheets halfway through. Transfer to wire racks to cool. Repeat with the remaining dough.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.