These bite-size cookies melt in your mouth. It may require a bit of practice to master the piping technique, but never fear: The dough is so easy to handle that you can scoop it back into the piping bag to try again.
- Portion size 150 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Method
In bowl, beat butter with icing sugar until fluffy; stir in vanilla. Stir in flour, cocoa and salt. Using piping bag fitted with 1/2-inch (1 cm) star tip pressed against pan, pipe 1-inch (2.5 cm) round cookies, about 1 inch (2.5 cm) apart, onto parchment paper–lined baking sheets. Sprinkle with coarse sugar.Bake in 325ºF (160ºC) oven until tops are dry yet cookies are soft to the touch, about 18 minutes. Let cool on pans on racks for 4 minutes. Transfer to racks; let cool completely (Make-ahead: Store in airtight container for up to 5 days.)
Nutritional facts Per cookie: about
- Sodium 4 mg
- Sugars 1 g
- Protein trace
- Calories 17.0
- Total fat 1 g
- Potassium 11 mg
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 1.0
- Folate 1.0
- Vitamin A 1.0
