Method

Mash together the butter and sugar in  a bowl with a wooden spoon.  Add a pinch of salt and all but 1 1/2 tablespoons of the flour, and work them in.  Whisk the egg with the vanilla and add this to the bowl, mixing it all well.  Now knead it quickly, gently, and thoroughly.

Divide the dough in half.  Add the cocoa to one half, kneading it in thoroughly.  Knead the remaining 1 1/2 tablespoons of flour into the other half.  Pat both doughs down into flattish disks, cover separately with plastic wrap, and refrigerate for about 30 minutes.

Preheat the oven to 350°F.

On a lightly floured surface, roll out the doughs separately to a thickness of about 1/4 inch, depending on what you decide to make.  You can cut out circles, squares, and Christmas shapes with a cookie cutter; cut free-form shapes with a small blunt knife, or make braids by folding strips of each color over each other and pressing the ends together. Put on baking sheets lined with parchment paper; allowing a little room for the cookies to spread.  Bake for 12 to 15 minutes, or until they are crisp.

Makes plenty!

Reprinted with permission from © Tessa Kiros, Apples for Jam, published by Andrews McMeel Publishing click for book review

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