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Suggest a better descriptionSource: Ladies Circle Magazine- Jan/Feb. 1993 Yield: approx. 2 dozen cookies Heat oven 300F. In large mixer bowl beat margarine, sugar and vanilla until creamy. Add cocoa; blend well. Gradually add flour, blending until smooth. On lightly floured surface or between 2 pieces of wax paper roll dough to about 1/2 inch thickness. Cut dough into desired shapes with cookie cutter(s). (Scraps can be gathered and re-rolled). Place on ungreased cookie sheet. Bake 20 minutes or until just firm. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Dip about half of each cookie into Chocolate Glaze. Place on wire rack until glaze is set. Chocolate Glaze: In small saucepan over low heat melt margarine. Stir in cocoa and water. Cook over low heat, stirring constantly, until mixture thickens; do not boil. Remove from heat; stir in vanilla. Gradually add confectioners sugar, stirring with wire whisk until smooth. Add additional water, 1 teaspoon at a time, if needed for desired consistency. Posted to JEWISH-FOOD digest V97 #336 by Bella Parnes
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 71 | ||
Calories from Fat: 27 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 47.9mg | 2 % | |
Potassium 31.7mg | 1 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 9.1g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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