Chocolate Mittens

By Joelene

Ingredients

• 2 cup(s) all-purpose flour
• 1/2 cup(s) unsweetened cocoa
• 1/2 teaspoon(s) baking powder
• 1/4 teaspoon(s) Kosher salt
• 3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature
• 3/4 cup(s) granulated sugar
• 1 large egg
• 3 large egg whites
• 1 teaspoon(s) pure vanilla extract
• 1/2 teaspoon(s) cream of tartar
• 1 box(es) confectioners' sugar
• Red, green, cornflower blue, or teal gel or paste
• 8 pastry bags, 4 fitted with writing tips
• White sanding sugar
• 1 (3-inch) mitten cookie cutter

Preparation

Step 1

In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
Using an electric mixer, beat the butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the whole egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated.
Shape the dough into four 1-inch-thick disks and roll each between 2 sheets of wax paper to 1/8-inch thick. Refrigerate until firm, about 30 minutes.
Heat oven to 350°F. Line baking sheets with parchment paper. Using a floured mitten cutter, cut out cookies. Place on the prepared baking sheets, spacing them 1 inch apart. Reroll, chill, and cut the scraps.
Bake, rotating the position of the pans halfway through, until the cookies are set, 10 to 12 minutes. Let cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the icing. Using an electric mixer, beat the egg whites and cream of tartar in a large bowl until frothy. Gradually add the confectioners' sugar, beating until stiff glossy peaks form, 5 to 7 minutes. (You should have about 3 cups icing)
Divide the icing among 4 separate bowls. Tint 3 bowls desired colors.
Using 1 teaspoon water at a time, thin each of the bowls to the consistency of marshmallow cream such as Fluff (you will need 2 to 3 teaspoon water total per color). Transfer 1/3 cup of each color icing to a pastry bag fitted with a writing tip. Slightly thin remaining icing in each bowl with 1 teaspoon water. Place the thinned icing in separate resealable plastic bags. (You should now have 4 pastry bags with thick icing, and 4 resealable bags with thinner icing.)
To decorate, start with the cuffs of each mitten. Working with one mitten at a time, use the thicker icing to pipe the cuff outline. Squirt some thinner icing of the same color inside the cuff outline and use a small brush to spread the icing within the border. While the icing is still wet, sprinkle it with the sanding sugar; let set. Repeat with the remaining mittens.
Working with one mitten at a time, use the same method as with the cuffs, piping borders with the thicker icing and filling it in with the thinner icing. While the icing is still wet, pipe lines or dots onto the mitten using an alternate color thin icing. With a toothpick, pull the icing through or around to create patterns. Let the cookies dry completely, about 1 hour.