This is a chocolate version of the popular wedding cake or tea cake; another old family recipe. The combination of powdered sugar in the dough and the low baking temperature makes a very tender cookie. They're delectable! This is a very delicate and plain cookie; don't think you're getting a chocolate explosion. You MUST measure flour correctly for these cookies. And handle them very gently when they're hot because they are quite fragile.
Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
- 1 cup butter, softened
- 1 cup powdered sugar
- 1/8 tsp. salt
- 1/3 cup cocoa
- 2 tsp. vanilla
- 1 Tbsp. water
- 2-1/4 cups flour
- 1 cup finely chopped nuts, if desired
- powdered sugar
Preparation:
Preheat oven to 300 degrees F. In large bowl, with metal spoon, cream butter until fluffy. Add sugar, salt, cocoa, water and vanilla and beat well. Add flour and nuts, if using and mix well. Chill dough if you have time.
Form about one tablespoon of dough into 2" logs. Bake on ungreased cookie sheet at 300 degrees for 20 minutes. Roll hot cookies in powdered sugar and place on rack to cool. Then roll the cookies in powdered sugar again when cool. 36 cookies
