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Doris' Cocoa Snaps for Angelo Recipe

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This recipe for Doris' Cocoa Snaps for Angelo, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Matranga
Added: Monday, June 15, 2009


1 cup unsalted butter
3/4 cup granulated sugar
1/4 cup coconut, toasted
1/4 cup brown sugar, firmly packed
1 whole egg
1 egg white
1 tsp. vanilla
1 tsp. instant espresso coffee
1 1/2 tsp. hot water
2 cups flour
1 tsp. salt
1/2 tsp. cinnamon
3/4 cup cocoa
1 cup ground almonds

Dissolve espresso coffee in the 1 1/2 tsp. hot water. Grind the sugar and the toasted coconut in the food processor. In large bowl, combine all the dry ingredients, including the ground almonds, set aside. In stand mixer, combine butter, both sugars, whole egg, egg white and vanilla. Mix until creamy and fluffy. Add dissolved espresso and mix again. Add dry ingredients to the mixture a little at a time and mix well after each addition. Roll dough into about 1 inch balls and press onto the baking sheet that has been covered with parchment paper, or use a non-stick baking pan. Press the dough in about 2 1/2 inch rounds, about 1/8 inch in thickness. You should be able to get about 20 cookies per sheet. Bake one cookie sheet at a time in center rack of oven for about 16 minutes at 350. Let cool about 5 minutes in pan, then remove to cooling rack until completely cool. When completely cool, sprinkle with powdered sugar and store.

Note: Never put dough onto a hot cookie sheet. Wait until it is completely cooled before using.




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