My nephew Roman is a big fan of store-bought chocolate cookies like Oreos. While he loves my chocolate cake, these chocolate charms – essentially like a chocolate shortbread, weren’t his favorite. I sent this shipment to North Carolina for his Valentine’s Day gift, and he apparently ate one and said, eh, I don’t like this. Fortunately my brother and sister-in-law both loved them, so it’s not a loss.
The original recipe for these treats comes from the Martha Stewart Living Cookie book and calls for a dusting of cocoa powder before serving. As I shipped these, I left them un-dusted, but I actually thought the next time I make them I’d like to dip them in a cocoa icing. We’ll see how that goes.
- 2 cups flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
Sift together flour, cocoa powder, and salt in a medium bowl; set aside.
In a mixer fitted with the paddle attachment, beat butter on medium speed until fluffy, about 3-4 minutes. Add sugar and beat on medium for 3-4 minutes more, then add vanilla extract. Beat in flour/cocoa mixture until dough is just combined, scraping the sides of the bowl a few times. The dough may be just a bit crumbly, but should hold together when you squeeze it.
Turn dough out onto a piece of plastic wrap and flatten into a rough disc, then chill for about 1 hour.
Preheat oven to 325 degrees. Line two baking sheets with parchment. Break off 1-inch pieces of dough and roll into balls, then place on the parchment-lined baking sheet. Bake for 20 minutes, rotating the sheet about halfway through. Cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
Store in an airtight container for about 1 week. If desired (and not shipping), dust with cocoa powder before serving. Makes about 2 1/2 dozen.