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.

Julie Grimes Bottcher,

Cooking Light

December 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note