RED VELVET SNOWFLAKE COOKIES
Makes 18 to 30
1 cup unsalted butter, softened
1½ cups confectioners’ sugar
1 large egg, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1½ teaspoons baking powder
1 teaspoon kosher salt
Red gel food coloring
Royal Icing (recipe follows)
1. In a large bowl, beat butter and confectioners’ sugar with a mixer at medium-low speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla, beating until combined, stopping to scrape sides of bowl.
2. In a medium bowl, whisk together flour, cocoa, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until a dough forms. Tint with food coloring as desired, beating until well combined, stopping to scrape sides of bowl.
3. Divide dough in half, and shape each into a 7-inch disk. Wrap each disk in plastic wrap, and refrigerate for 30 minutes.
4. Preheat oven to 350°. Line baking sheets with parchment paper.
Working with one piece of dough at a time, on a lightly floured surface, roll dough to ¼-inch thickness. Using assorted snowflake cookie cutters dipped in flour,
