2016 Prom Cookies: Dark Chocolate Cutouts

My nest is almost empty.   Actually, I know this isn't really true, because as I have been told repeatedly by many and have read about the millennial generation, my nest won't really be empty for quite some time.    I guess it's more accurate to say my days of school parental involvement are almost over.   My son will be graduating from high school two weeks from today...my last volunteer gig is only fitting; it will be my fifth and final time working the band uniform turn in at the high school after the Dexter Memorial Day Parade.   My last days as a prom volunteer are now complete.   I was a field chaperon at Michigan Stadium last night....

Eddie and Morgan

I also made cookies for this year's prom (theme: Masquerade).  My friends Lori and Julie helped me,  I wanted to try a dark chocolate cutout cookie recipe, since the prom colors were deep purple, silver and black.  

I found a Martha Stewart recipe that looked interesting, but way too big of a hassle with sifting, freezing of the dough, etc.  I decided to adapt it to make it easier.   

Dark Chocolate Cutouts

(makes about 2 dozen large 4 inch cutout cookies)

3 c all ­purpose flour

1 1/4 c unsweetened cocoa powder

1/4 t salt

3 sticks unsalted butter, softened

3 c confectioners' sugar

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

Whisk together flour, cocoa powder, and salt in a medium bowl. Beat together butter and sugar with a

mixer until pale and fluffy. Beat in eggs, 1 at a time, and vanilla. Reduce speed to low, and gradually add flour mixture. Divide dough in half. Form each half into a disk, and wrap each in plastic wrap.

Refrigerate until firm but still pliable, about 1 hour.

Preheat oven to 350 degrees. Working with 1 disk of dough at a time, roll out to 1/4­inch thickness on

lightly floured parchment.  Cut into shapes with cookie cutters, rerolling scraps as needed.  Bake until

crisp, 12 to 14 minutes, rotating once Let cookies cool for a few minutes before removing to a wire rack.

Making cookies like this is a 3 day affair: one day to bake, and two days to decorate with royal icing.  I used Wilton #4 tip for flooding and piping, and check out my post from last year's prom about the recipe and technique for royal icing.  

I really loved this recipe!  It went very well with my favorite cutout recipe for cream cheese cutouts (see last year's prom cookies recipe).   As usual, my friend Marcia did an excellent job with the dessert table....

So, this is probably my last prom volunteering gig, but I still have a graduation party to work on, so my baking days aren't quite over yet.  I had some leftover dough and icing that I have put in the freezer to see how it holds up.    Stay tuned!