Thursday, September 17, 2009

Cocoa Snowflakes

Alisa is excited to make a guest appearance on the Pencil Box Club with the yummy chocolate cookies she brought to a recent pot-luck picnic.

Cocoa Snowflakes (Penzeys Spices)
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
5 tblsp. butter
6 tblsp. cocoa powder
1 cup sugar
1 tsp. vanilla extract
2 eggs, extra large
1 cup finely chopped nuts, optional
1/2 cup powdered sugar. for rolling cookies in

In a medium bowl, sift flour, baking powder and salt, set aside. In a small heavy saucepan, melt butter over low heat, add cocoa powder, blend well with a fork or small wisk until smooth. Remove pan from heat, stir in sugar until combined. Transfer to a large mixing bowl, add vanilla extract, then eggs one at a time, stirring well after each addition.  Add flour mixture and nuts if desired, mix well. Cover the dough with plastic wrap, refrigerate until chilled (at least 2 hours).  Preheat oven to 400-degrees. Roll dough into 3/4-inch balls and roll in powdered sugar. Place the sugar-coated balls onto a greased cookie sheet, 2 inches apart. Bake for 8 minutes at 400-degrees, let cool a minute then remove from pan. Store in an airtight container to maintain the shoft and chewy texture of these cookies. If you'd like a crisper cookie, cook a minute longer. 
Yield:  40-60 cookies

My notes:  When I make this, it doesn't make 40 cookies.  I always double the recipe.  You can easily make this right in the saucepan or bowl you melted the butter in.  You also need way more than 1/2 cup powdered sugar. AJT

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