Instructions: In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.

With an electric mixer, cream butter and sugar until fluffy. Beat in eggs and vanilla.

Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half, and wrap in plastic. Chill for at least 1 hour.

Heat oven to 350 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks before decorating.

This recipe yields 16 large cookies.

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