Cocoa Stars

Preheat oven to 375 degrees F. In medium bowl, whisk flour, cocoa powder, baking powder and baking soda; set aside. add unsweetened cocoa to flour. With mixer on medium high speed, beat butter, sugar and salt until creamy; beat in egg yolk, corn syrup, bittersweet chocolate, and extracts. With mixer on medium-low speed, beat in flour mixture until just combined. On large sheet parchment paper, lightly flour half of dough. Roll to 1/4-inch thickness. Using 3-inch star-shaped cookie cutters, cut shapes into dough; gently remove excess dough from around cutters. Slide parchment with cookies onto cookie sheet; place in freezer. Reroll scraps once on another sheet parchment, then cut shapes; to same sheet in freezer, add cookies. Freeze until stiff, about 30 minutes. Arrange cookies 2 inches apart on 1 sheet parchment; place on cookie sheet. Bake 10 to 12 minutes or until golden around edges. Slide parchment with baked cookies onto wire rack; cool completely. With remaining dough, repeat rolling, baking and cooling. Dust cooled baked cookies with confectioners' sugar.