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.

Comments

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

Pesto Tortellini Salad

mango soba update