Cocoa slices
from Cooking Light Dec. 2007
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
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.
Becky and I thought these needed a little something extra, so we iced them with the leftover icing from making brownies with peppermint icing, and sprinkled crushed candy canes on top.
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
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.
Becky and I thought these needed a little something extra, so we iced them with the leftover icing from making brownies with peppermint icing, and sprinkled crushed candy canes on top.
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