Cocoa Cookies With Cocoa Glaze |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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A soft chocolate cookie. Adapted from The Pioneer Lady's Country Christmas. You may get more than 3 dozen; it depends on how big you make them. I usually leave out the cinnamon. You may also use less salt. Ingredients:
5 cups all-purpose flour, sifted |
1 tablespoon baking powder |
1 teaspoon salt |
1 cup unsalted butter, at room temperature |
1 3/4 cups light brown sugar, packed |
3 eggs, beaten |
1 cup unsweetened cocoa powder |
1/3 cup boiling water, approximately |
1 cup milk |
1 teaspoon cinnamon (optional) |
5 tablespoons butter |
1/4 cup milk, approximately |
1 tablespoon boiling water, approximately |
6 tablespoons unsweetened cocoa powder |
1 teaspoon vanilla |
1 cup powdered sugar |
Directions:
1. Preheat oven to 375°F.
2. Sift dry ingredients together and set aside.
3. Cream butter and sugar together.
4. Add enough boiling water to cocoa to make a paste.
5. Beat into butter mixture.
6. Stir in milk, cinnamon and vanilla.
7. Add flour mixture and stir to make a stiff dough.
8. Roll out and cut out cookies.
9. Place 2 apart on greased cookie sheet.
10. Bake at 375° until lightly browned, about 10-15 minutes.
11. Cool completely.
12. For the glaze, combine butter and milk in top of double boiler and heat just until butter melts.
13. Add enough boiling water to cocoa to make a paste.
14. Stir cocoa mixture into butter mixture.
15. Add vanilla, then powdered sugar.
16. If glaze is too thick, add a little more milk.
17. Frost cookies when cool.
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