Cocoa Slices

recipe
For gift-giving, package these cookies in a holiday tin lined with parchment paper. Make an extra batch of dough for yourself. It can be made ahead and kept refrigerated until you're ready for fresh-baked goodies.

Yield:

2 dozen (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 94
Caloriesfromfat 38 %
Fat 4 g
Satfat 2 g
Monofat 1.6 g
Polyfat 0.2 g
Protein 1.1 g
Carbohydrate 14.1 g
Fiber 0.6 g
Cholesterol 10 mg
Iron 0.5 mg
Sodium 52 mg
Calcium 4 mg

Ingredients

1 1/4 cups plus 3 tablespoons all-purpose flour (about 6 2/3 ounces)
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup chilled butter, cut into small pieces
1/3 cup ice water
1/4 teaspoon vanilla extract

Preparation

Lightly spoon flour into dry measuring cups and measuring spoons; level with a knife. Combine flour and the next 4 ingredients (through salt) in a medium bowl, stirring well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 1/3 cup ice water and vanilla; drizzle over flour mixture, 1 tablespoon at a time, tossing with a fork until moist. Place dough on plastic wrap; shape dough into a 12-inch log. Wrap tightly in plastic wrap; chill at least 1 hour or until dough is firm.

Preheat oven to 350°.

Unwrap dough log. Cut dough log into 24 (1/2-inch-thick) slices; place slices 2 inches apart on baking sheets lined with parchment paper. Bake at 350° for 15 minutes or until cookies are set. Cool cookies on pans 5 minutes. Remove cookies from pans, and cool completely on wire racks.

Note:

Julie Grimes Bottcher,

Cooking Light

December 2007
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