Dark Cocoa Spice Cookies

• 2 1/2 c. flour
• 1/2 c. dark chocolate cocoa powder
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 c. salted butter, at room temperature
• 1 1/2 c. dark brown sugar, packed
• 2 egg yolks, at room temperature
• 1 tsp coconut extract

• 1 1/4 c. powdered sugar, sifted
• 1 egg white
• Pinch cream of tartar
• Decorating sugar or sprinkles

In a medium bowl, sift together flour, cocoa powder, cinnamon, cardamom, baking soda, and salt.

In the bowl of an electric mixer, cream together the butter and brown sugar, until light and fluffy.  Beat in egg yolks and coconut extract.  Add flour mixture, beat until blended.

Gather dough into a ball and divide into 4 equal parts.  Shape each piece into a 6 inch log.  Wrap and refrigerate 4 hours, or overnight.

Preheat oven to 325 degrees F.  Cut each log into 16 slices.  Place 1 inch apart on a parchment lined baking sheet.

Bake 10 - 12 minutes, or until set.  Cool on cookie sheet for 5 minutes.  Remove to wire racks to cool completely.

Beat powdered sugar, egg white, and cream of tartar in a small bowl with an electric mixer at medium speed until thick and smooth.  Cover with damp cloth during use to prevent icing from drying out.

Use a small paintbrush to brush edges of cooled cookies with icing, then roll edges in decorating sugar or sprinkles before icing hardens.