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Cocoa cookies

March 18, 2009

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Makes 40 to 50

Ann Stanley, Kevin Conzo's late grandmother, made these cocoa cookies with a cookie press. You can also shape balls by hand. They make a nice snack with a cup of coffee and won't fall apart when dunked.

3 cups flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract
2 eggs
Extra sugar (for sprinkling)

1. Set the oven at 400 degrees. Line 2 baking sheets with parchment paper.

2. In a bowl, whisk the flour, cocoa powder, and salt; set aside.

3. In an electric mixer, cream the butter. Add the sugar gradually, beating until smooth. Add the vanilla and eggs, one by one, beating until thoroughly blended.

4. With the mixer set on low speed, beat in the flour mixture. You'll have to finish mixing with your hands; the batter is quite stiff.

5. Spoon rounded tablespoons of batter into your palms and roll into 1-inch balls. Set on the baking sheets about 1 inch apart. Press down with the tines of a fork, once in each direction, to create a crisscross pattern. Continue until all the cookies are shaped and marked.

6. Bake for 10 to 12 minutes or until the bottoms are slightly brown. While they are hot, sprinkle the tops with extra sugar. Cool for 5 minutes. Transfer to wire racks to cool completely.

Adapted from Kevin Conzo