Recipe: Cocoa Snowflakes (cookies)

COCOA SNOWFLAKES

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons butter
6 tablespoons unsweetened cocoa powder
1 cup sugar
1 teaspoon vanilla
2 extra large eggs
1 cup pecans, finely chopped (optional)
1/2 cup powdered sugar (for rolling)

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 a small whisk until smooth. Remove pan from heat, stir in sugar until combined (it will all be dark brown at this point).

Transfer to a large mixing bowl, add pure vanilla extract, then eggs one at a time, stirring well with a wooden spoon or hand mixer after each addition. Add flour mixture and nuts if desired (skip the nuts if baking for children, as most don't enjoy them), mix well. Cover the dough with plastic wrap, refrigerate until chilled (at least 2 hours). The dough never really gets stiff, but it won't roll into nice balls if it gets warm.

WHEN READY TO BAKE:
Preheat oven to 400 degrees F.

Grab a handful of dough, enough for a cookie sheet, leaving the rest in the fridge. Roll each hunk of dough into a 3/4-inch ball, then roll in powdered sugar. It is easier to roll the dough into balls if you coat your hand with powdered sugar, (kids love doing this). Place the sugar coated balls onto a greased cookie sheet, 2-inches apart.

Bake cookies for 8 minutes at 400 degrees F, let cool a minute, then remove from pan. If you'd like a crisper cookie, cook a minute longer (be careful not to burn the bottoms).

Store in an airtight container to maintain the soft and chewy texture of cookies.

Makes 40-60 cookies
Source: Penzey's catalog, Fall/ Holiday 1998