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Ingredients Jump to Instructions ↓

  1. 1 cup(s) all-purpose flour

  2. 1/3 cup(s) unsweetened cocoa

  3. 1/2 teaspoon(s) baking soda

  4. 1/8 teaspoon(s) salt

  5. 1/3 cup(s) vegetable shortening

  6. 2/3 cup(s) granulated sugar

  7. 1 teaspoon(s) vanilla extract

  8. 1 large egg white

  9. Cooking spray

  10. 2 cup(s) powdered sugar , sifted

  11. 3 tablespoon(s) 2% reduced-fat milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Place shortening in a large mixing bowl; beat with a heavy-duty mixer at medium speed until light and fluffy. Gradually add the granulated sugar, 1 tablespoon at a time, beating until well blended. Add vanilla and egg white; beat well. Add flour mixture; beat until well blended.

  3. Turn dough out onto wax paper; shape into a 6-inch log. Wrap log in wax paper. Freeze 2 hours or until very firm.

  4. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on baking sheets coated with cooking spray. Bake at 350 degrees F for 10 minutes or until set. Remove from pans; cool completely on wire racks.

  5. Combine powdered sugar and milk in a medium bowl; stir well with a whisk until smooth. Spoon into a small zip-top plastic bag; seal. Snip a tiny hole in 1 corner of bag. Working with 1 cookie at a time, pipe 3 concentric circles onto each cookie. Starting at center circle, pull a wooden pick through other circles at regular intervals to create a "web."

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