"The belly rules the mind."--Spanish Proverb

Cocoa Snowflake Cookies Recipe

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This recipe for Cocoa Snowflake Cookies, by , is from Duncan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Duncan
Added: Monday, February 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c flour
1 t baking powder
1/4 t salt
5 T butter
6 T natural cocoa powder (or half spicy cocoa)
4 t raspberry jam
1 c sugar
1 t vanilla extract
2 extra large eggs
1/2 c additional cocoa for rolling

Directions:
Directions:
In a medium bowl, sift flour, baking powder, and salt. In a small saucepan, melt butter over low, then add cocoa and raspberry jam, whisking until smooth. Remove pan from heat, and stir in sugar thoroughly. Pour into large bowl and add vanilla and eggs, blending well. Cover dough with plastic wrap then chill in fridge several hours to overnight.

Preheat oven to 350. Keep enough out for rolling, the rest in fridge. Roll dough into small balls (under an inch), then roll in remaining cocoa mix, and put onto greased baking sheet 2 inches apart. Bake for 10 minutes, let cool slightly, then remove from pan.

Number Of Servings:
Number Of Servings:
40 cookies
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Adapted from recipe in Penzeys catalog. It's really best with spicy cocoa!

 

 

 

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