Black and White Mochachino Sugar Cookies
Stir in flour, cocoa, baking soda, cinnamon and salt until evenly blended.
Lay a large piece of plastic wrap on a baking sheet pan; spoon dough onto plastic. Cover with another piece of plastic; press dough out with rolling pin until it is about 1/2 inch thick. Refrigerate 1 hour.
Preheat oven to 350ºF. Unwrap dough. With 2-inch scalloped or
round cutter, cut out sugar cookie shapes. Reroll and recut to use all dough.
Set cookies on sheet pans; bake 10 minutes until lightly puffed. Transfer
cookies to cool, flat surface. Cool completely.
Sugar Cookie Glaze: In top of double boiler over hot water, melt chocolate and vegetable oil. Stir until smooth. Dip each cookie halfway into glaze; let excess glaze drip off. Set on wire racks 10 cool).
Makes 24 cookies