These easy last-minute cookies are crisp and sugary outside. Look for coarse granulated sugar in your local bulk-food store.
- Portion size 60 servings
- Credits : Holiday Best 2003
MethodLine 2 rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with brown sugar until light; beat in egg and vanilla until smooth. In small bowl, dissolve coffee granules in 1 tbsp (15 mL) hot water; stir into butter mixture. In bowl, whisk together flour, cocoa, baking powder, baking soda and salt ; stir into egg mixture in 3 additions to form stiff dough.
Pour granulated sugar into shallow dish. Roll dough by rounded teaspoonfuls (5 mL) into balls; roll each in granulated sugar, pressing to coat. Place, 2 inches (5 cm) apart, on prepared pans.
Using 2-inch (5 cm) bottom of glass, flatten cookies to about 1/4-inch (5 mm) thickness, dipping glass into granulated sugar before pressing each time. Sprinkle with coarse sugar. (Make-ahead: Freeze until firm. Layer between waxed paper in airtight containers and freeze for up to 1 month.)
Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until cookies begin to crack, about 9 minutes. Transfer to racks and let cool completely.
Nutritional facts per cookie: about
- Sodium 16 mg
- Protein trace
- Calories 38.0
- Total fat 1 g
- Cholesterol 6 mg
- Saturated fat trace
- Total carbohydrate 7 g
- Iron 2.0
- Folate 2.0
- Vitamin A 1.0