Ingredients
- 1 cup butter, softened
- 2/3 cup sugar
- 3 Tbsp. unsweetened cocoa powder
- 1 tsp. instant coffee crystals
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 1 tsp. vanilla
- 2-1/4 cups all-purpose flour
- 1 recipe Cocoa Glaze, below
Preparation
Step 1
1. In mixing bowl beat butter with mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, coffee crystals, baking powder, and salt; beat until combined. Beat in egg and vanilla. Beat in as much flour as you can with mixer. Using wooden spoon, stir in remaining flour. Divide dough in half; wrap. Chill dough 1 to 2 hours or until easy to handle.
2. Preheat oven to 375 degrees F. Divide each dough half into 24 pieces. On lightly floured surface, roll each dough piece in 6-inch rope. Twist 2 ropes together; pinch ends to seal. Place ropes 2 inches apart on ungreased cookie sheets. Bake about 8 minutes or until edges are firm. Cool on cookie sheets for 5 minutes. Transfer to wire racks; cool completely.
3. Dip one end of each twist in Cocoa Glaze, allowing excess to drip off. Place on waxed paper until set. Makes 24 twists.
4. Cocoa Glaze: In a bowl combine 2 cups powdered sugar, 1 tablespoon unsweetened cocoa powder, and enough milk (about 3 tablespoons) to make glazing consistency. Makes 34 cup.
nutrition facts
Calories180Total Fat (g)8Saturated Fat (g)5, Monounsaturated Fat (g)2, Cholesterol (mg)29, Sodium (mg)90, Carbohydrate (g)25, Total Sugar (g)16, Protein (g)2, Calcium (DV%)2, Iron (DV%)4, Percent Daily Values are based on a 2,000 calorie diet