Cocoa Sandies Recipes
COCOA MACADAMIA NUT SANDIES
These Cocoa Macadamia Nut Sandies are buttery, soft and tender treats with crunchy nuts and rich chocolate flavor.
Provided by Jennifer McHenry
Categories cookies
Time 1h5m
Number Of Ingredients 8
Steps:
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Add the cocoa powder, water, and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add the flour, mixing just until combined. Stir in the macadamia nuts.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.
- Shape the dough into small balls, about 1-inch in diameter. Place the cookies on the prepared pans, leaving about an inch between cookies.
- Bake, one pan at a time, 18 to 20 minutes. or until the cookies appear set.
- Cool the cookies on the pans on a wire rack for 10 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
- Roll the cookies in confectioners' sugar.
Nutrition Facts : Calories 67 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
COCOA SANDIES..
recipe supposedly developed in Hershey kitchens..this is an intensely chocolate, buttery cookie, half is dipped in chocolate frosting, which gives it a sophisticated look
Provided by grandma2969
Categories Dessert
Time 45m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350*.
- In a large bowl, beat the butter, sugar and vanilla until creamy, about 3 minutes. add the cocoa and blend well.add the salt, then gradually add the flour, blending till smooth.
- On a lightly floured surface, roll the dough to about 1/2" thickness.
- Use a cookie cutter to cut out the cookies and transfer them to an ungreased cookie sheet. the scraps can be gathered and rerolled.
- Bake the cookies for about 20 minutes or until just firm.
- Cool slightly on sheet, then transfer them to a wire rack to cool completely.
- GLAZE: In a small saucepan, melt the butter over low heat, stir in cocoa and 1/4 cup of water. Cook over low heat, stirring constantly, until the mixture thickens and becomes smooth. Remove from the heat, and stir in vanilla. Gradually add the sugar, and salt stirring with a whisk until smooth. If need, add more water, 1 tsp at a time to achieve a spreadable consistency.
- To dip the cookies, tip the pan of chocolate toward you and dip about half of each cookie into the glaze.
- Place on a wax paper lined rack until the glaze is set.
- Store the cookies in layer, seperated by waxed paper.
- In tightly covered container in a cool, but not cold place.
Nutrition Facts : Calories 2148.8, Fat 113.9, SaturatedFat 69.5, Cholesterol 289.8, Sodium 1072, Carbohydrate 268.3, Fiber 9.6, Sugar 162.3, Protein 19.1
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