Countdown to Christmas #10: Cocoa Snowflakes
From now until December 24, we’ll be counting down the days until Christmas by sharing a special series of sweet treats and savory snacks from the Coho Restaurant kitchen. Let us know what’s cooking in yours this holiday season!
from La Cucina Anna Maria: Good Life Recipes from San Juan Island
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
5 tablespoon butter
6 tablespoon natural cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra large eggs
1 cup finely chopped nuts (optional)
½ cup powdered sugar (for rolling cookies in)
In a medium bowl, sift flour, baking powder, and salt. Set aside.
In a small heavy saucepan, melt butter over low heat, add cocoa powder, blend well with a fork or a small whisk until smooth. Remove pan form heat, stir in sugar until combined.
Transfer to a large mixing bowl. Add pure vanilla extract, then eggs one at a time, stirring well with a wooden spoon or hand mixer after each addition. Add flour mixture and nuts if desired. Mix well. Cover the dough with plastic wrap and refrigerate until chilled (at least two hours). The dough never gets really stiff, but it won’t roll into nice balls if it’s warm.
Preheat oven to 400 degrees.
Roll dough into 3/4 inch balls and then roll in powdered sugar. Place the sugar-coated balls onto a parchment-lined cookie sheet, two inches apart, and return remaining dough to the refrigerator. Bake cookies for 8 minutes at 400 degrees. Let cool for one minute on pan and then remove to a wire cooling rack. Repeat with remaining dough.
Store in an airtight container to maintain the soft and chewy texture of these cookies.
Yield 40 – 60 cookies.