chocolate iced christmas sugar cookies

You know that song in The Hangover that plays once the guys start trying to figure out what happened the night before?  The super catchy one that makes you just want to bob your head left to right?  Yeah, the one that's super vulgar and nasty, but nonetheless, catchy.  Well, it was stuck in my head the whole time I was making these cookies.  And I couldn't help but come up with my own little tune.

What do you say when your friend asks for cookies?

You say thank you. Thank you for giving me a way to update my blog.

What do you do when you actually don't have the white chocolate you thought you had to make the frosting that you're-so-proud-you-thought-of-yourself-and-can't-wait-to-share? (I took some syllabic liberties here with that verse.)

Make milk chocolate frosting instead and dip those suckers in it.

What do you do when you get tired of making the cookies the same way?

You make little cookie sandwiches. And tell yourself you're a genius for creating homemade Milanos.

What's your friend say when you bring her the cookies in the morning?

...well, stay tuned.

Chocolate Iced Christmas Sugar Cookies

Adapted from Bake at 350

3 cups unbleached all-purpose flour
2 teaspoons baking powder
1 c sugar

2 sticks unsalted butter, cold

1 egg
1 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract

1. Preheat oven to 350.
2. Combine the flour and baking powder, set aside. 
3. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined.  The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
4. Roll onto a floured surface and cut into shapes. Place on parchment-lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes.Let sit a few minutes on the sheet, then transfer to a cooling rack.

Chocolate frosting:

from yours truly

1/4 cup milk chocolate chips (I used Guittard)

2 tablespoons milk

1/4 teaspoon vanilla

1 1/2 cups powdered sugar

1. Place chocolate, milk, and vanilla in microwave safe bowl or over a double boiler and melt, careful not to burn.  Stir until no lumps remain.
2. Add powdered sugar until frosting becomes less runny but still pliable.
3. Frost cookies once cooled, and let cookies set overnight before packaging.