Mmmmm, these cookies are the chocolaty cousin of the Danish butter cookie. They feel very light and are so easy to make.
6 Tbsp butter
4 Tbsp sugar
1 tsp vanilla
1 egg yolk
4 Tbsp cocoa
13 Tbsp flour
1/2 tsp baking powder
Beat the soft butter and sugar until pale and fluffy. Add in the egg yolk, and beat until smooth. Sift the flour, cocoa and baking powder and slowly add the dry ingredients to the butter mixture. Mix until just combined, then wrap the dough in plastic and put in the fridge for 30 minutes to harden.
Roll the dough out into long cylinders about 2-3 centimeters thick. Then go down the cylinder and slice it into pieces about one inch long. They should look like little tootsie rolls. Take a fork and use the prongs to flatten, forming fluted cookies. Carefully put the cookies on a baking sheet. Bake at 350 for 8-15 minutes.
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