Chocolate Unscotti



1-2/3 cups all purpose flour

1/3-cup unsweetened cocoa powder

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2-cup (1 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs

1 tsp. vanilla extract


 Pre-heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Set aside.

Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and beat until well blended. Beat in flour mixture. Form into a ball and wrap in plastic. Chill dough in refrigerator for 30 minutes.

Roll dough out on a floured surface to 1/4-inch thickness. Cut out with a 2-inch-round cookie cutter. Place on prepared baking sheet, spacing a 1/2-inch. Bake until just done, about 8 minutes.

Cool on baking sheet 5 minutes before transferring to cooling rack.

For ice cream sandwiches, spread a cookie with your favorite ice cream and top with a second cookie.





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