Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz All-purpose flour

  2. 1/2 cup 99g / 3 1/2oz Granulated sugar

  3. 1/4 cup 27g / 1oz Unsweetened Dutch process cocoa

  4. 1/2 teaspoon 2 1/2ml Baking powder

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 2 tablespoons 30ml Unsalted butter, softened

  7. 1 tablespoon 15ml Egg - beaten lightly (large)

  8. 2 tablespoons 30ml Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a bowl, stir together flour, sugar, cocoa, baking powder, and salt and using fingers, blend in butter. Stir in egg until mixture is blended. Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm. Preheat oven to 400 degrees and lightly grease 2 baking sheets. Spoon level teaspoons of dough onto a sheet of waxed paper. Put 2 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets and bake in upper and lower thirds of oven, switching sheets halfway through baking time, 8 to 10 minutes, or until cookies are just set. Cool cookies on racks. This recipe yields approximately 30 cookies.


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