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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 40 |
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My mom has been making these delectable, melt-in-your mouth cookies at Christmastime for as long as I can remember. Their wonderful cocoa flavor and crisp chewy texture make them a stand out on any cookie tray. âRebecca Wilson, Longmont, Colorado Ingredients:
3/4 cup butter, softened |
3/4 cup sugar |
1 egg |
1-1/2 cups king arthur unbleached all-purpose flour |
2 tablespoons baking cocoa |
1 teaspoon baking powder |
1/4 teaspoon salt |
topping: |
1 egg |
1 tablespoon cold water |
3 tablespoons finely chopped almonds |
2 tablespoons coarse sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for at least 2 hours.
2. Divide dough into four portions. On ungreased baking sheets, roll each portion into an 8-in. x 1-in. log. Flatten with a fork dipped in flour to 1/4-in. thickness. Whisk egg and water; brush over dough. Combine almonds and sugar; sprinkle over tops. Bake at 350° for 10-14 minutes or until set.
3. Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Turn cookies over and place back onto baking sheets. Bake 5 minutes longer to crisp bottoms. Cool on wire racks. Store in an airtight container. Yield: about 3 dozen.
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