Cocoa Sandies Recipes

CHOCOLATE PECAN SANDIES

Steps:

• Preheat oven to 350 degrees and line baking sheets with parchment paper.
• Cream the butter and sugar together in mixer until light and fluffy.
• Add the vanilla and beat until combined.
• Sift the flour and cocoa powder together and add gradually to the creamed mixture.
• Mix in the pecans. Note: I use my food processor to chop the pecans. Be careful not to over process or you will make pecan butter :)
• Form cookie dough into 1-inch balls and place on parchment paper. Bake for 20 minutes and let cool before rolling in confectioners sugar.

COCOA MACADAMIA NUT SANDIES

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.

COCOA SANDIES..

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.