Cocoa sandies
24 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Margarine; softened |
1¼ | 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 |
Directions
CHOCOLATE GLAZE
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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