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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Another Rachel Ray recipe. Ingredients:
1 cup sugar |
4 tablespoons unsalted butter, softened |
1/4 teaspoon salt |
1 egg |
1 teaspoon vanilla extract |
1/2 cup cocoa powder |
3/4 cup flour |
Directions:
1. Cream the sugar, butter, and salt. Add the egg and vanilla and beat for 1 minute.
2. Beat in the cocoa until thoroughly mixed. Add the flour until well-blended.
3. Preheat oven to 350F and line two cookie sheets with parchment paper.
4. Roll 1 tbsp of dough into balls and place on cookie sheet, spacing evenly.
5. Flatten each ball with a drinking glass. Peel the dough off the glass and return it to the pan.
6. Using edible gold dust (available from ) and a small paint brush, flick the edible gold dust onto each cookie.
7. Bake 10 to 11 minutes until the edges are set. Let cool.
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