Ingredients
• 1-1/8 cups of flour
• 1 cup of unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup of salted butter, softened
• 2/3 cup of icing sugar
Directions
1. Preheat oven to 350 degrees F/175 degrees C.
2. Sift together flour, cocoa, and salt.
3. Using a hand mixer, beat butter and sugar until combined.
4. Pat dough into an ungreased pan. The dough won’t really hold together and you will think that it needs more moisture – but it doesn’t! Trust me!
5. Bake for 20 to 25 minutes. Allow it to cool for 5 minutes, then remove from the pan and cut into squares.
6. Sprinkle with icing sugar and allow the cookies to cool.
VARIATION:
• Instead of patting the cookie dough into a pan, squeeze together small balls of dough and place them on a cookie sheet.
• Press your thumb into the cookie ball.
• Fill the thumbprint with raspberry jam.
• Bake for 20 minutes.
• Remove from the pan and place on a rack to cool. You can sprinkle the cookie lightly with icing sugar if desired.
Butheina Alnounou
bossynounou@yahoo.com