Ingredients:
It will be easier to cream the butter if you take it out of the fridge and allow it to soften at room temperature ahead of time.
Cream together the butter and sugar until smooth. This process can be greatly helped by use of a food processor. Otherwise, just use a wooden spoon and put some muscle power into it. Add the egg to this mixture.
Sift together the dry ingredients: flour, cocoa, baking powder and salt.
Gradually stir the sifted ingredients into the butter-sugar-egg mixture to form a soft dough. If everything fits in your food processor, use that for easier mixing.
Divide the dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate the dough for 2 hours.
After the dough has chilled, preheat oven to 375F (190C).
On a lightly floured surface, roll the dough out to approximately 1/8 inch thickness. Cut out desired shapes using cookie cutters. It will be necessary to re-roll cut dough remnants and continue cutting shapes until all the dough is used for cookies. You'll end up with a few odd shapes left at the end - I'm sure the cook will happily eat these before anyone sees them.
Place cookie shapes onto cookie sheets lined with aluminum foil and bake for 8-10 minutes. Don't over cook.
Allow cookies to cool on the cookie sheets for a few minutes before transferring them to a platter.
Warm cookies are yummy!
Lynn Salmon <>{