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- user reviews (1)
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1
cup butter, softened
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2/3
cup sugar
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3
tablespoons unsweetened cocoa powder
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1
teaspoon instant coffee crystals
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3/4
teaspoon baking powder
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1/4
teaspoon salt
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1
egg
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1
teaspoon vanilla
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2 1/4
cups all-purpose flour
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1
Cocoa Glaze, below
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.
Yield: 3/4 cup
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2
cups powdered sugar
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1
tablespoon unsweetened cocoa powder
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3
tablespoons milk
In a bowl combine powdered sugar, cocoa powder, and enough milk to make glazing consistency. Makes 3/4 cup.
- Calories 180,
- Protein (gm) 2,
- Carbohydrate (gm) 25,
- Fat, total (gm) 8,
- Cholesterol (mg) 29,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 2,
- Sugar, total (gm) 16,
- Vitamin A (IU) 243,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 90,
- Potassium (mg) 24,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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a very good cookie
2/4/2010 10:09:37 AM Report Abuse