Cocoa Snaps
A recipe from the Hanna Swensen "Strawberry Shortcake Murder" book by Joanne Fluke
Ingredients
- 3/4 cup melted butter (1 1/2 sticks)
- 1 cup cocoa powder (unsweetened)
- 1 cup brown sugar
- 1 large egg (beaten with a fork)
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1 1/2 cup flour
- 1/4 cup granulated sugar (in a small bowl for later)
Instructions
To Make the Dough:
- Melt butter
- Mix in cocoa until thoroughly blended.
- Add brown sugar and blend well
- Let it cool slightly, then mix in the beaten egg.
- Add soda, salt, and vanilla. Stir.
- Add flour and mix thoroughly.
- Chill dough in the refrigerator for at least 1 hour (or overnight)
To Bake:
- Preheat the oven to 350 degrees F. Make sure rack is in the middle of the oven.
- Roll dough into walnut-sized balls
- Only roll enough for the cookies you plan to bake immediately, and return the bowl of dough to the refrigerator.
- Roll the dough balls in the bowl of granulated sugar and place them on cookie sheets
- Flatten the cookies with a spatula or the heel of your (clean) hand.
- Bake at 250 degrees for 10 minutes. Cool on cookie sheets for 2 minutes, and then place cookies on wire rack to finish cooling.