Chocolate Tea Cookies

Light, crisp chocolate cookies.

Makes about 3 dozen


1 1/2 cups all-purpose flour

3/4 cup confectioners sugar

1 1/2 sticks butter, softened

3 egg yolks

2 oz chocolate

1/2 cup white sugar

Sift together the flour and confectioners sugar.

Beat in the butter.

Add 2 of the egg yolks, 1 at a time.

Mix in the chocolate.

Cover and let rest in the refrigerator for 1 hour.

Roll the dough into 2 cylinders about 1 1/2 inches in diameter.

Wrap in plastic and refrigerate for another 30 minutes.

Beat the third egg yolk and use it to brush the outside of the cylinders, then roll them in the sugar.

Leave in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees F and grease 2 cookie sheets.

Cut the cylinders into slices about 1/2 inch thick and place the slices on the cookie sheets.

Bake for about 15 minutes.

Printable Version with Adobe

Printable Version with Microsoft Word


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Tag Cloud

%d bloggers like this: