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Cocoa Snowflakes

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons butter
6 tablespoons cocoa powder
1 cup sugar
1 teaspoon vanilla
2 extra large eggs
1 cup pecans, finely chopped-optional
1/2 cup powdered sugar, for rolling

In a medium bowl, sift flour, baking powder and salt, set aside.
In a small heavy saucepan, melt butter over low heat, add cocoa
powder, blend well with a fork or a small whisk until smooth. remove
pan from heat, stir in sugar until combined (it will all be dark
brown at this point). Transfer to a large mixing bowl, add vanilla
then eggs one at a time, stirring well with a wooden spoon or hand
mixer after each addition. Add flour mixture and nuts if desired
(skip the nuts if baking for children, as most don't enjoy them),
mix well. Cover the dough with plastic wrap, refrigerate until
chilled (at least 2 hours). The dough never really gets stiff, but
it won't roll into nice balls if it gets warm. Preheat oven to 400
degrees. Grab a handful of dough, enough for a cookie sheet, leaving
the rest in the fridge. Roll each hunk of dough into a 3/4-inch
ball, then roll in powdered sugar. It is easier to roll the dough
into balls if you coat your hand with powdered sugar, (kids love
doing this).

Place the sugar coated balls onto a greased cookie sheet, 2" apart.
Bake cookies for 8 minutes at 400 degrees, let cool a minute, then
remove from pan. Store in an airtight container to maintain the
soft and chewy texture of cookies. If you'd like a crisper cookie,
cook a minute longer (be careful not to burn the bottoms).

Yield: 40-60 cookies.


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