Chocolate Cutout Cookies

Directions

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
• Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll.
• Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
• Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.
• In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
• Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm.
• Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.