CACAO COOKIES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Cacao Cookies image

These cookies are flavored with cacao powder, ($24, diaspora.com), which delivers a lighter, more milk-chocolaty flavor than regular cocoa; they'll pair especially well with a steaming cup of chai.

Provided by Asha Loupy

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 4h45m

Yield Makes about 24

Number Of Ingredients 14

1 cup unbleached all-purpose flour
1/4 cup cacao powder, such as Diaspora Anamalai
1/2 teaspoon kosher salt (we use Diamond Crystal)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom, such as Diaspora Bakara
1/4 teaspoon freshly grated nutmeg, such as Diaspora Anamalai
1/8 teaspoon ground cloves
1 stick unsalted butter, softened
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 cup confectioners' sugar
2 to 4 tablespoons unsweetened coconut milk
1/2 cup unsweetened shredded coconut, toasted

Steps:

  • In a bowl, whisk together flour, cacao, salt, cinnamon, cardamom, nutmeg, and cloves. In a large bowl, beat butter with granulated and brown sugars until light and fluffy, 4 to 6 minutes. Add vanilla; beat 30 seconds more.
  • Scrape down sides of bowl, then add flour mixture; beat on low until a cohesive dough forms. Turn out onto a large piece of plastic wrap. Fold plastic over dough and form into a log about 2 inches in diameter and 6 inches long. Refrigerate at least 2 hours and up to 1 day.
  • Preheat oven to 325°F. Using a sharp knife, slice dough into 1/2-inch-thick rounds, turning log slightly with each slice (this helps keep a round shape as you cut). Place rounds about 1 inch apart on parchment-lined baking sheets. Bake until firm in center and slightly darker around edges, 13 to 15 minutes. Let cool on sheets 5 minutes, then transfer to wire racks; let cool completely.
  • Stir together confectioners' sugar and 2 tablespoons coconut milk in a small bowl until thick and pourable. (If glaze is too thick, add more coconut milk, 1 teaspoon at a time, until you reach desired consistency.) Hold a cookie over bowl and spoon glaze over half of it, letting excess drip back into bowl. Keep spooning glaze over cookie until it forms an even layer.
  • Return cookie to rack and sprinkle with toasted coconut down center edge of glaze. Repeat with remaining cookies. Let stand until glaze sets, 1 to 2 hours. Cookies can be stored in an airtight container at room temperature up to 3 days.

There are no comments yet!