From Martha Stewart's Cookies Cookbook
Ingredients:
1 1/2 c all purpose flour, plus more for dusting
1/2 c plus 2 tbsp unsweetened dutch-process cocoa powder
1/8 tsp salt
1/4 tsp ground cinnamon
3/4 c unsalted butter, room temperature
1 1/2 c sifted confectioners sugar
1 large egg, lightly beaten
1/2 tsp pure vanilla extract
Sift flour, cocoa powder, salt and cinnamon into a bowl.
Cream butter and confectioners sugar until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate until firm, 1 hour or overnight.
On a lightly floured work surface, roll out dough to 1/8 inch thick. Transfer to a parchment lined baking sheet. Chill in freezer (or in the grill outside) for 15 minutes.
Preheat oven to 350. Using a 3 inch cookie cutter, quickly cut out shapes from dough. Re roll and cut scraps. Transfer shapes to parchment covered pans, spacing them 2 inches apart. Brush flour from shapes. Sprinkle with nonpareils, if using. Chill in freezer until firm about 15 minutes.
Bake cookies until crisp, about 8 minutes. Let cook completely on sheets on wire racks. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
I iced mine using the recipe that I listed with the gingerbread cookies but instead of lemon juice I used some vanilla.
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