Directions

Dough

1. The texture of these cookies depends on three things: not over-mixing, rolling the dough a full 1/4 inch thick, and baking just until done.
2. Preheat oven to 350 degrees.

3. Beat with an electric mixer:
   Unsalted butter
   Granulated sugar
   Dark brown sugar

4. Add and mix completely:
   Eggs
   Vanilla extract

5. Sift together, then add and mix just until completely incorporated:
   Flour
   Cocoa
   Salt
   Baking powder

6. Roll the dough out on a lightly floured counter to 1/4 inch thickness and cut, then transfer the cookies onto cookie sheets that have been lined with parchment paper or silicone liners.

   If desired, use a paring knife to score a pattern on the cookies to resemble the pleats in a cupcake liner.

   Bake 8 to 10 minutes, until the surface of the cookies looks completely dry and set. Let the cookies cool slightly on the sheets, then transfer to a wire rack to cool completely before frosting.

Fluffy White Frosting

1. Fluffy White Frosting Makes enough to frost 18 cookies, or one 8 inch layer cake

   This is a simple, basic egg white recipe that makes a glossy, fluffy frosting. Make sure your bowl and beaters are clean and grease free before whipping the egg whites. A standing mixer is helpful for this recipe; a hand-held mixer will take longer to whip the frosting fully.

2. Place in a small saucepan:
   1 cup granulated sugar
   1/3 cup water
   1/4 teaspoon cream of tartar

3. Heat over medium heat, stirring to dissolve sugar, until the mixture is bubbling. Simmer for 1 minute.

   While sugar mixture cooks, whisk with an electric mixer until foamy:
   2 large egg whites
   1 teaspoon vanilla

4. With mixer running, add hot sugar syrup to egg whites in a slow, steady stream.

   Beat egg whites until very thick, glossy, and stiff, 7 to 10 minutes.

   Spoon frosting into a pastry bag fitted with a star tip and pipe onto cookies.

5. Enjoy!