Cocoa sandies

Yield: 24 Servings

Measure Ingredient
1 cup Margarine; softened
1¼ \N Confectioners' sugar
1½ teaspoon Vanilla extract
½ cup Cocoa
1¾ cup All purpose flour
3 tablespoons Margarine
⅓ cup Cocoa
¼ cup Water
1 teaspoon Vanilla extract
1½ cup Confectioners' sugar


Source: Ladies Circle Magazine- Jan/Feb. 1993 Yield: approx. 2 dozen cookies

Heat oven 300ºF. In large mixer bowl beat margarine, sugar and vanilla until creamy. Add cocoa; blend well. Gradually add flour, blending until smooth. On lightly floured surface or between 2 pieces of wax paper roll dough to about ½ inch thickness. Cut dough into desired shapes with cookie cutter(s). (Scraps can be gathered and re-rolled). Place on ungreased cookie sheet. Bake 20 minutes or until just firm. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Dip about half of each cookie into Chocolate Glaze. Place on wire rack until glaze is set.

Chocolate Glaze: In small saucepan over low heat melt margarine. Stir in cocoa and water. Cook over low heat, stirring constantly, until mixture thickens; do not boil. Remove from heat; stir in vanilla. Gradually add confectioners' sugar, stirring with wire whisk until smooth. Add additional water, 1 teaspoon at a time, if needed for desired consistency.

Posted to JEWISH-FOOD digest V97 #336 by Bella Parnes <bparnes@...> on Dec 30, 1997

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