Chocolate Sand Cookies

1 ½ cups all-purpose flour

¼ cup plus 2 tablespoons cocoa powder

¼ cup cornstarch

¼ teaspoon kosher salt

6 ounces (1 ½ sticks) unsalted butter, at room temperature

1 cup powdered sugar

2 tablespoons milk, at room temperature

½ teaspoon vanilla extract

 

Preheat the oven to 350˚F. Whisk together the flour, ¼ cup of the cocoa powder, cornstarch, and salt in a medium bowl. In a mixer fitted with a paddle attachment, beat together the butter and 1/3 cup of the powdered sugar on medium until creamy. Add the milk and vanilla and mix on low until blended. Add the dry ingredients and mix on low until the dough comes together, stopping the mixer once or twice to scrape down the sides of the bowl. Scoop the dough by the tablespoonful onto parchment-lined baking trays, roll each scoop of dough into a ball, and arrange the balls about an inch apart. Bake for 16 to 18 minutes, or until the edges are firm. Transfer cookies to a rack and let cool for about half an hour, or until barely warm. Sift together the remaining 2/3 cup of powdered sugar and 2 tablespoons of cocoa powder. Roll each cookie in the powdered sugar mixture to coat.  

 

Makes 32 to 34 cookies. Cookies keep for several days in a tightly sealed container in a cool, dry place. Perfect with a cup of Earl Grey tea.

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