|Name:||Supertrap Chocolate Disks||Contributor:||Brad L.|
|Description:||Supertrap Chocolate Disks||Posted:||1994-09-20|
|Key words:||cocoa, butter, cookie||Category:||Desserts|
|Ingredients:||1/2 lb (2 sticks) sweet butter, softened
1 tsp vanilla
1 c sifted confectioner's sugar
1/4 tsp salt
2 c sifted all purpose flour
1/2 c sifted unsweetened cocoa
Cream butter in large mixer bowl. Add vanilla, sugar, and salt. Beat to mix. On low speed, add the flour and cocoa, scraping bowl and beating only until mix holds together. If dough is not perfectly smooth, place it on work surface and knead it briefly.
Food Processor Prep:
Make sure the butter is firm and cold from the refrigerator. Toss all ingredients in at once and process until smooth and well mixed.
Form dough into ball, flatten slightly. Flour pastry cloth & rolling pin. Roll dough out to 1/2" or 1/4". Mostly just be sure that thickness is uniform.
Cut rounds -- 2" or 3" are nice. Place on unbuttered cookie sheets. Prick each cookie with a fork three times in a vertical column in the middle of the cookie.
Bake at 300 degrees for 25-30 minutes (1/2") or 12 minutes (1/4") or until firm to the touch. Watch these cookies carefully -- they burn easily.
|Notes:||My mom made these frequently. I renamed the recipe to give it a more squidly flavor.
These cookies have a fairly intense chocolate flavor. Being a shortbread style cookie and slightly dry, they tend to be enjoyed more by adults than children. (Although if your children are fond of dry red wines, they'll probably like these, too.)
These cookies pack flat in a tankbag or shirt pocket and travel well. Don't leave home without some.
They freeze well, too.