"Black" Russian Tea Cakes

I usually make the almond version of these (Mexican wedding cookies/Russian Tea cakes) but wanted to make a chocolate version for my chocoholic husband. They came out melt in your mouth yummy so I really thought you all would enjoy the recipe too!

Ingredients:

• 3/4 cup butter, softened
• 3/4 cup packed brown sugar
• 1 egg
• 1/4 cup milk
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1/2 cup baking cocoa
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• Confectioner's sugar

In a large bowl, cream butter and brown sugar together until light & fluffy.
Add the egg, milk and vanilla and mix until well combined.
In another bowl combine the flour, cocoa, baking powder, salt & baking soda.
Gradually add the dry mixture to the wet mixture.
Wrap the dough in plastic and refrigerate overnight.


Preheat over to 350 degrees.
Shape cold dough into 1" balls.
Place on ungreased baking sheets about 2" apart.
Bake at 350 for 8-10 minutes.



Remove to wire racks and allow to cool completely.



You can roll the cooled cookies in confectioners sugar, but I like to place them all in a paper bag with the confectioners sugar and shake them to coat. I find they get a better coating that way!



Recipe makes about 6 dozen cookies.
Enjoy with a nice hot cuppa!

Christina

Cocoa Powder