Ingredients
1 cup butter, softened1-1/2 cups sugar2 large eggs, room temperature1 teaspoon vanilla extract3 cups all-purpose flour2/3 cup baking cocoa1/2 teaspoon baking powder1/4 teaspoon saltICING:2 cups confectioners’ sugar2 tablespoons plus 2 teaspoons water4-1/2 teaspoons meringue powder1/4 teaspoon cream of tartar
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.
In a large bowl, combine confectioners’ sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm.
