COCOA SNOWFLAKES

By grinder

Ingredients

• 1 cup all purpose flour {5oz}
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons butter {2.5oz}
• 6 Tbsp. natural cocoa powder {1oz/30g}
• 1 cup sugar {7oz}
• 1 teaspoon vanilla extract
• 2 extra-large eggs
• 1 cup fine chopped nuts {4oz/opt}
• 1/2 cup powdered sugar {for rolling}

Details

Adapted from penzeys.com

Preparation

Step 1

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 be dark brown at this point} Transfer to a large mixing bowl, add 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 seem to enjoy them} mix well. Cover dough with plastic wrap, refrigerate until chilled {at least 2 hours} The dough never gets really stiff, but it won't roll into nice balls if it's warm.

Preheat oven to 400°F.

Grab a handful of dough, enough for a cookie sheet, leaving the rest in the fridge. Roll each hunk of dough into a ¾” ball, then roll in powdered sugar. It is easier to roll the dough into balls if you coat your hands with powdered sugar. Place sugar coated balls onto a greased cookie sheet, 2" apart.

Bake cookies 10-11 minutes, let cool a minute, then remove from pan. Store in an airtight container to maintain the soft and chewy texture of these cookies. If you'd like a crisper cookie, cook a minute longer {be careful not to burn the bottoms}