Unique blend of Black Onyx Cocoa and Smooth Dutch Cocoa

Recipe:

Dark Chocolate Cut-Out Cookies

3 1/2 c. All-purpose Flour, 3/4 c. Cookie Cowgirl Cocoa, 1 Tbsp. Vanilla, 1/2 tsp. Salt, 1 c. unsalted butter (softened) 1 c. sugar, 1 egg

Preheat oven to 350°

Whisk together flour, cocoa powder(s) and salt. Set aside.

Cream butter and sugar together until fluffy. Add egg and vanilla and blend until well combined.

Slowly add flour mixture at low speed, scraping down sides and bottom of bowl at least twice.

Roll dough between two sheets of parchment paper. If dough is too sticky, chill 10 minutes before cutting. Cut cookies and freeze on baking sheet 5 minutes before baking.

Bake 10-12 minutes, let cool completely.

Dark Cocoa Royal Icing: Make your icing as per usual. Add 1 Tbsp of Dark Cocoa Powder Blend per cup of icing. Mix by hand until well blended. Allow to sit for at least an hour to darken. You can add more cocoa if needed to make darker or add one drop at of time of black to change color from dark brown to black if necessary. This icing is very different to your normal icing, it takes some practice to use. It takes very little water to change consistencies so just add a little at a time.

QUALITY CONTROL

Cocoa is processed in Allergen Free Manufacture

Cocoa is "Gluten Free"

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