Prep 20 mins
Cook 40 mins
From "The Ultimate Cookie Book" by Catherine Atkinson. These are rolled in confectioners' sugar before being baked. I can't wait to try them!! Times are estimates. Chill time included in the cook time.
- 1⁄2 cup all-purpose flour
- 1⁄4 cup unsweetened cocoa powder
- 1⁄2 teaspoon baking powder
- 1⁄2 cup sugar
- 2 tablespoons butter, diced
- 1 egg, beaten
- 1 teaspoon cherry brandy or 1 teaspoon fresh orange juice, can be used instead
- 1⁄2 cup confectioners' sugar
- Preheat the oven to 400 and line two baking sheets with baking parchment.
- Sift the flour, cocoa and baking powder into a bowl and stir in the sugar. Rub in the butter until the mixture resembles breadcrumbs. Mix together the beaten egg and cherry brandy or orange juice and stir into the flour mixture. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
- Put the confectioners' sugar into a bowl. Shape walnut-size pieces of dough roughly into a ball and drop into the sugar. Toss unti thickly coated, then place on the baking sheets and DO NOT FLATTEN.
- Bake for about 10 minutes, or until just set. Transfer to a wire rack to cool completely.
Awesome! They're a little finicky to roll out (super sticky!), but roll into nice balls once covered in powered sugar. We used 1 tsp of coffee liquor (instead of the brandy) and also added some semi-sweet chocolate chips to the dough. They come out so delicious and pretty enough to share!
I bought the same book and made these for Christmas two years ago to take to work to share. They were a HUGE hit! They're not hard to make, and with my substitution of Sunny D for OJ, they were so mouthwatering it was unbelievable! A definite must-bake!