LIS PARSONS
Ingredients
- 2 1/4 sticks (18 tbs.) soft butter
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
Topping
- 2 tbs. unsweetened cocoa powder
- 1 1/2 cups confectioners’ sugar
- 1/4 cup boiling water
- 1 tsp. vanilla extract
- Colored sprinkles
- 1
Preheat oven to 325°F and line cookie sheet with parchment paper.
- 2
Put all cookie ingredients into food processor and mix. Or, if you prefer, cream butter and sugar in bowl; when you have a light, soft, whipped mixture, beat in 1/3 cup cocoa powder (sifting first if lumpy). Beat in flour with baking soda and baking powder.
- 3
Wearing disposable latex or vinyl gloves, pinch off about 1 tbs. batter at a time (mixture will be soft and sticky). Roll into balls, then slightly flatten into fat disks as you place them, well spaced, on cookie sheet; about 12 should fit.
- 4
Bake each batch 15 minutes; cookies will appear underdone but will continue to bake as they cool. Tops will be slightly cracked.
- 5
Move cookie sheet to cold surface and let sit for 15 minutes before transferring cookies to wire rack. Place sheet of newspaper underneath (to catch drips while topping them).
- 6
For topping, whisk cocoa powder, confectioners’ sugar, water, and vanilla extract in small saucepan over low heat until combined. Remove from heat and let sit 10 minutes.
- 7
When cookies are cool, drizzle each with 1 tbs. chocolate glaze, using back of spoon to help spread mixture. After you’ve iced 6 cookies, scatter with sprinkles before icing dries. Continue icing in batches until all cookies are topped. Makes about 24.
