Cocoa Slices

For gift-giving, package these cookies in a holiday tin lined with parchment paper. Make an extra batch of dough for yourself. It can be made ahead and kept refrigerated until you're ready for fresh-baked goodies.

Yield: 2 dozen (serving size: 1 cookie)

Ingredients

• 1 1/4  cups  plus 3 tablespoons all-purpose flour (about 6 2/3 ounces)
• 1 1/2  cups  powdered sugar
• 1/3  cup  unsweetened cocoa
• 1  tablespoon  cornstarch
• 1/4  teaspoon  salt
• 1/2  cup  chilled butter, cut into small pieces
• 1/3  cup  ice water
• 1/4  teaspoon  vanilla extract

Preparation

Lightly spoon flour into dry measuring cups and measuring spoons; level with a knife. Combine flour and the next 4 ingredients (through salt) in a medium bowl, stirring well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 1/3 cup ice water and vanilla; drizzle over flour mixture, 1 tablespoon at a time, tossing with a fork until moist. Place dough on plastic wrap; shape dough into a 12-inch log. Wrap tightly in plastic wrap; chill at least 1 hour or until dough is firm.

Preheat oven to 350°.

Unwrap dough log. Cut dough log into 24 (1/2-inch-thick) slices; place slices 2 inches apart on baking sheets lined with parchment paper. Bake at 350° for 15 minutes or until cookies are set. Cool cookies on pans 5 minutes. Remove cookies from pans, and cool completely on wire racks.

Nutritional Information

Calories:

94 (38% from fat)

Fat:

4g (sat 2g,mono 1.6g,poly 0.2g)

Protein:

1.1g

Carbohydrate:

14.1g

Fiber:

0.6g

Cholesterol:

10mg

Iron:

0.5mg

Sodium:

52mg

Calcium:

4mg