Cocoa cookies

Name: Cocoa cookies
Ingredients: 150 g powdered sugar; 150 g butter; 2 eggs; 300 g flour; 80 g cocoa; 5 g baking powder; 1/8 teaspoon salt; 1 vial (2 ml) rum extract

Dessert - Cocoa cookies by Anaida J. - Recipia

Cocoa cookies for Christmas bake for 10-15 minutes and are flattened with a fork. They come out tender in the middle, with slightly crisp edges. I like them just big enough for one bite. Preparation: 20 minutes. Cooking: 15 minutes. Total time: 35 minutes. Servings: 30. About 103 kcal and 2 g protein per serving.

Ingredients

150 g powdered sugar
150 g butter
2 eggs
300 g flour
80 g cocoa
5 g baking powder
1/8 teaspoon salt
1 vial (2 ml) rum extract

Preparation

1. Beat 150 g powdered sugar with 150 g softened butter at room temperature until fluffy. 2. Add 2 eggs. Stir in 300 g flour mixed with 80 g cocoa, 5 g baking powder and 1/8 teaspoon salt, then add 1 vial of rum extract. Mix well with a wooden spoon. 3. Take a teaspoon of dough at a time and roll it into balls with your palms moistened with water. Place them on the baking tray, flatten each one with a spoon and press with a fork to make a pattern. 4. Bake in the preheated oven at 180°C for 10-15 minutes, until the edges are firm.

Notes

For small, even cookies, use level teaspoons; if you make larger mounds, leave them in for the longer end of the baking time. Plain, unsweetened cocoa keeps the characteristic flavor, while drinking chocolate powder adds extra sugar. The butter should be soft, not melted, so you can shape the balls without them quickly losing their shape. The rum extract is added uncooked; for flavor without alcohol, replace the vial with 1 teaspoon grated orange zest. The cookies keep in a closed container at room temperature for up to 3 days. For a cocoa-free version, use 80 g vanilla sugar and 1 vial of vanilla extract; they contain gluten, dairy and eggs. I serve them with black tea.