1/2 cup (1 stick) butter, softened
1/3 cup cocoa powder
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
Preheat oven to 350 degrees F and grease 2 baking sheets. With mixer on medium speed, cream butter and sugar until fluffy. Beat in egg and add vanilla. Stir in flour, cocoa powder, baking powder and salt until combined.
Lightly flour a work surface and roll out half the dough to about 1/4 inch. Cut into squares or rounds or any shape you prefer with cookie cutters, the rim of a cup or glass, or a knife.
Lift the cookies onto the prepared baking pans and let the pans sit in the freezer for 10 minutes. Repeat with the second half. Bake for about 10 minutes, until cookies look dry and puffed, not brown. Cool on rack.
While cookies are cooling, cut tiny snow angel designs out of squares of paper just larger than the cookie. Fold each slip of paper in half and cut angel shape out of the seam side. When you open the paper, you’ll have a symmetrical design.
To finish, put some confectioners’ sugar in a sieve or flour sifter. Lay either the snow angel you cut out or the square from which it was cut over a cookie and sprinkle generously with the sugar. Carefully remove the paper to see your lovely designs.