Cocoa Snaps Food

COCOA SNAPS

Steps:

• Melt butter and mix in cocoa until it is thoroughly blended. Add brown sugar. Let is cool slightly, then mix in beaten eggs. Add soda, salt and vanilla and stir. Add flour and mix thoroughly. Chill dough in the refrigerator for at least 1 hour (overnight is fine too).
• Preheat oven to 350 degrees, rack in the middle position.
• Roll dough into walnut sized balls with your hands. This dough may be sticky so roll only enough for the cookies you plan to bake immediately, the return the bowl to the refrigerator. Roll the dough balls in the bowl of sugar and place them on greased cookie sheets, 12 to a standard sheet. Flatten them with a spatula.
• Bake at 350 degrees for 10 minutes. Cool on cookie sheets for a minute or two and then remove the cookies to a wire rack to finish cooling. (If you leave them on the cookie sheets too long they will stick).

CHOCOLATE SNAPS SUGAR COOKIE

Steps:

• Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
• Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.