Chocolate Roll-out Cookies

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 cup butter, softened
• 1 1/4 cups white sugar
• 1 egg
• 1. Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
  2. Preheat the oven to 375 degrees F. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. You might need to make it thicker. These cookies are super yummy, but crumble easily unless you roll them out thick enough. If you don't want the white flour on your chocolate cookies, you could sprinkle cocoa instead. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour or cocoa to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Again, make sure they are rolled out thick enough and you can even use parchment paper on your cookie sheet so they won't crumble. Well worth it to make, though.