(Pictured bottom right on plate.)Submitted by Amy M.
1 1/2 cups all-purpose flour
1/3 cup cocoa powder, unsweetened
1 stick (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 whisk and set aside.
• 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 31/2-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 to 17 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.