Hot Cocoa Cup Cookies

STEP 1

Combine flour, cocoa, baking soda and salt in bowl; set aside.

STEP 2

Beat sugar and 1 cup butter in bowl at medium speed until creamy. Add egg and vanilla, beating until well mixed. Gradually add flour mixture, beating at low speed after each addition.

STEP 3

Divide dough in half.  Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 2 hours or until firm.

STEP 4

Heat oven to 375°F. Line cookie sheets with parchment paper; set aside.

STEP 5

Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut dough into 2 1/2-inch wide strips. Working with 1 strip at a time, cut cup shapes that are 3 inches on the top edge and 1 1/2 inches on bottom edge (see diagram). Save scraps.

STEP 6

Place onto prepared cookie sheets. Roll out dough scraps to same thickness. Cut out using circle cookie cutter; cut each circle in half. Attach, pressing slightly, to sides of cups for handles.

STEP 7

Bake 8-10 minutes or until cookies are set. Remove sheet of parchment to cooling rack. Cool completely.

STEP 8

Beat powdered sugar and 1/2 cup butter in bowl at medium speed until creamy. Add almond extract and enough half & half for desired consistency. Place 1 cup frosting into resealable plastic food bag; snip off small corner of bag.

STEP 9

Decorate cups by squeezing frosting bag to outline cup handle and curve at top of cup. Spread frosting onto cookie below curved line. Add 3 miniature marshmallows above the curve, using a dot of frosting to attach each marshmallow. Add additional decorations, as desired.

STEP 10

Hot Cocoa Cups Diagram