- 4 sticks (1 pound) unsalted butter, softened
- 1 cup sugar
- 1½ teaspoons vanilla
- ½ teaspoon salt
- 3 cups flour
- 1 cup Dutch process unsweetened cocoa powder
- 1 cup almond meal or very finely ground unblanched almonds
- Heat oven to 325 degrees. Cream butter and sugar in a large bowl with an electric mixer or in a stand mixer. Add the vanilla and salt; beat or mix to blend. On low speed, add the flour, cocoa and almond meal, mixing well.
- Divide into 3 pieces; wrap in plastic wrap and chill, 30 minutes. Roll out dough, one piece at a time, on a lightly floured surface to about ¼-inch thickness. Cut with cookie cutters; transfer to parchment-lined cookie sheet. Repeat with remaining dough.
- Bake, in batches if necessary, until slightly firm to the touch, about 20 minutes. Cool on racks. Store in airtight containers. Can be frozen for months.