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Cocoa Slices

Cocoa Slices

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.

Cooking Light DECEMBER 2007

  • Yield: 2 dozen (serving size: 1 cookie)

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.

Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 38%
  • Fat: 4g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.1g
  • Carbohydrate: 14.1g
  • Fiber: 0.6g
  • Cholesterol: 10mg
  • Iron: 0.5mg
  • Sodium: 52mg
  • Calcium: 4mg
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Cocoa Slices Recipe

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