Cocoa Wafer Cookies
3/4 cup unsalted butter, room temperature
1 cup icing sugar
6 tbsp Dutch process cocoa powder
1 tsp vanilla extract
1 egg yolk
1 tbsp milk
1 1/2 cups all purpose flour
dash baking powder
icing sugar, for garnish
Beat butter until smooth and fluffy. Sift together icing sugar and cocoa powder
over butter and beat in. Stir in vanilla, egg yolk and milk. Add flour, salt and
baking powder to cocoa mixture and blend until incorporated. Shape dough into
disc, wrap and chill for 20 minutes.
Preheat oven to 325° F. On a surface lightly dusted with icing sugar, roll out
dough to 1/8-inch thick. Cut into desired shapes and transfer carefully to a
parchment-lined baking sheet. Bake for 12 to 15 minutes, until cookies can be
lifted easily away from the parchment. Allow to cool on baking sheet. Cookies
can be dusted with icing sugar to finish.
Cookies will keep in an airtight container for 2 to 3 weeks.
Yield: 2 to 3 dozen cookies