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Add a photoServings: 12
Ingredients
- 3/4 c. unsalted butter, room temperature
- 1 c. icing sugar
- 6 Tbsp. Dutch process cocoa pwdr
- 1 tsp vanilla extract
- 1 x egg yolk
- 1 Tbsp. lowfat milk
- 1 1/2 c. all purpose flour
- 1 dsh salt
- 1 dsh baking pwdr icing sugar, for garnish
Directions
- Beat butter till smooth and fluffy. Sift together icing sugar and cocoa pwdr over butter and beat in. Stir in vanilla, egg yolk and lowfat milk. Add in flour, salt and baking pwdr to cocoa mix and blend till incorporated. Shape dough into disc, wrap and refrigeratefor 20 min.
- 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 min, till cookies can be lifted easily away from the parchment. Allow to cold 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 243 | |
| Calories from Fat 109 | 45% |
| Total Fat 12.44g | 16% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 93mg | 4% |
| Potassium 57mg | 2% |
| Total Carbs 28.92g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 5.3g | 4% |
| Protein 3.8g | 6% |
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