baked and sugared by Wendy Kearnes in the Outreach Services Department, and they will be at the Kingston branch today.
1 1/2 cups all-purpose flour
1/3 cup cocoa powder, unsweetened
1/2 cup salted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup powdered sugar
Yield: About 2 1/2 dozen
Preheat oven to 325 F.
In a small bowl, combine flour and cocoa. Mix well with a wire wisk and
In a medium bowl, cream butter and sugar with an electric mixer on
medium speed. Add vanilla and egg, and beat until light and smooth. Scrape
down sides of bowl, then add flour and cocoa mixture. Blend on low speed
until fully incorporated. The dough will be dry and crumbly.
Shape a level tablespoon of dough into a 3 1/2 - inch log. Slightly bend
the log to form a crescent shape. Form remaining dough into crescents, and
place on ungreased cookie sheets, 1 inch apart. Bake for 15 minutes or
until the outside of cookie is hard but the center remains soft.
Cool on cookie sheets for 2 to 3 minutes, then transfer to a flat surface
to cool a few minutes more. While still warm, roll the cookies in powdered
sugar until coated.
Outreach Services Manager