- 2 cups sifted all purpose flour
- ⅓ cup unsweetened cocoa
- ¼ tsp salt
- ¼ lbs (1 stick) butter
- 1 tsp vanilla extract
- ¾ cup granulated sugar
- 1 egg
- Sift together the flour, cocoa, and salt and set aside.
- In the large bowl of an electric mixer cream the butter.
- Beat in the vanilla and sugar.
- Add the egg and beat until thoroughly mixed.
- On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until the mixture holds together.
- Transfer the dough to a small bowl for ease in handling and set aside at room temperature.
- Adjust rack to the center of the oven and preheat to 325°F.
- To shape the cookies: on a large piece of wax paper place the cookie dough in mounds, using a slightly rounded tsp (no more) of the dough for each mound-in order not to make them too large it"s best to measure with a measuring spoon.
- Do maybe a quarter of the dough at a time.
- Then do the same with the filling, using a level ½ measuring teaspoon for each mound.
- Place on other pieces of waxed paper.
- Pick up one mound of the dough, roll it between your hands into a ball, and flatten it between your palms until it is very thin.
- Then, with a small metal spatula or a table knife, lift up and place one mound of the filling in the center of the flattened dough.
- With your fingers bring the dough around the filling and pinch the edges to seal.
- Roll the filled dough between your hands into a cylindrical shape about 2 inches long with very slightly tapered ends.
- Place the cookie on an unbuttered cookie sheet and as you do, turn the ends down slightly to form a short fat crescent.
- Continue shaping the cookies and placing them ½ to 1 inch apart-these do not spread.
- Bake for 13 to 15 minutes, or until the cookies are firm to the touch.
- Reverse the cookie sheet front to back once to ensure even baking of sugar and roll the cookies in the sugar as they come out of oven.
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