Cocoa snaps
26 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All-purpose flour |
| ½ | cup | Sugar |
| ¼ | cup | Unsweetened cocoa powder |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Unsalted butter; softened |
| 1 | large | Egg; beaten lightly |
Directions
In a bowl whisk together flour, sugar, cocoa powder, baking powder and salt and with fingers blend in butter until incorporated. Stir in egg until mixture is combined well. Cover dough in bowl and chill until firm, about 1 hour.
Preheat oven to 400 degrees and lightly grease a large baking sheet.
Spoon level tablespoons of dough onto a sheet of wax paper and cut each in half. With floured hands roll each piece of dough into a ball and arrange, evenly spaced, on baking sheet. Flatten each ball with a floured metal spatula into a disk about 2 inches in diameter and bake in middle of oven 7 to 8 minutes, or until cookies are set but not hard. Cool cookies on racks.(Cookies will continue to crisp as they cool.) This recipe yields about 26 cocoa snaps.
Recipe Source: COOKING LIVE with Sara Moulton >From the TV FOOD NETWORK - (Show # CL-D226 broadcast 04-22-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-28-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Alan Hewitt <alan@...> on Nov 19, 1998