1/2 c All-purpose flour
1/2 c Granulated sugar
1/4 c Unsweetened Dutch process
-cocoa
1/2 ts Baking powder
1/4 ts Salt
2 tb Unsalted butter; softened
1 lg Egg; beaten lightly
2 tb Confectioners’ sugar
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.
Yields
30 servings