• 1 cup butter, softened
  • 2 cups sugar
  • 2 big eggs
  • 3 ounces semisweet chocolate, melted and cooled
  • 2-3/4 cups versatile flour
  • 1/3 cup ground cinnamon


  1. In a big bowl, cream butter and sugar up until light and fluffy. Beat in eggs and chocolate. Integrate flour and cinnamon; slowly contribute to creamed mix and blend well. Wrap dough in cling wrap; cool for 1 hour or up until simple to manage.
  2. On a gently floured surface area, present dough to 1/4-in. density. Cut with a floured 2-in. star-shaped cookie cutter. Location 1 in. apart on ungreased flat pans. If preferred, Chill and reroll scraps.
  3. Bake at 350 ° for 9-11 minutes or up until edges are firm. Get rid of to wire racks.



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