<http://schema.org/recipeInstructions>
" Make the dough: Sift together the flour, cocoa, cinnamon, and salt in a medium bowl and set aside. Using a mixer set on medium speed, cream the butter in a large bowl until light and fluffy. Gradually adding the sugar, continue beating butter until sugar is incorporated. Add the eggs, yolks, and vanilla and mix thoroughly. Reduce speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms. Divide the dough in half, shape each piece into a 6- by 4-inch rectangle, wrap in plastic wrap, and refrigerate for 4 to 24 hours. Cut out the cookies: Preheat oven to 350 F. Line 2 baking pans with parchment paper and set aside. On a lightly floured surface, roll dough out to 1/8-inch thickness. Using a snowflake cutter, cut out cookies and transfer them 2 inches apart onto prepared baking pans. Chill for 10 to 15 minutes. Gather up the dough scraps, form into a disk, and rechill. Repeat until all the dough is used. Bake the cookies: Bake, rotating the baking pans midway through to prevent the edges from overbrowning, until cookies are firm to the touch -- about 12 minutes. Transfer cookies to a wire rack to cool. Store undecorated cookies in an airtight container at room temperature for up to 1 week. Decorate the cookies: Mix the chocolate and vegetable shortening together. Transfer the mixture to a piping bag fitted with a small tip and pipe designs onto cookies. Allow chocolate to set -- about 15 minutes. Decorated cookies will keep for up to 3 days."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1483/chocolate-snowflakes-3596/>