1
½ c Sugar or Splenda Blend for Baking
1
c and 2 tablespoons butter or margarine (softened)
1
½ teaspoon vanilla extract
1
large egg
2
½ c All-purpose Flour
1
teaspoon Baking Soda
1
teaspoon Cream of Tartar
1pinch
of salt
6
tablespoons Dutch Cocoa Powder
You will also need:
An extra 2 tablespoons of flour for rolling
Aluminum foil or plastic wrap
2 large mixing bowls
1 small microwavable bowl
Cookie sheet
Cooking spray
Melt 2 tablespoons of butter in microwave and in a small bowl mix with cocoa and
put aside. Cream (mix) sugar and 1 c butter in a large mixing bowl. Then add vanilla and egg. Sift and stir in flour, baking
soda, cream of tartar, and salt. Once mixture is combined separate dough into
two halves. Place one half in another bowl.
Add cocoa mixture to dough and mix by hand to incorporate. Cover both
bowls of dough and refrigerate at least 2 hours. Remove one bowl of dough from
the refrigerator and sprinkle a counter with a couple of pinches of flour. Roll
dough into a 1 ½ -2” log then put aside. Repeat this process with the 2nd
bowl of dough. Take the 2 logs and lay them side by side. Gently but firmly press, slightly twist once and roll together to form one thick log. Roll the log in plastic wrap and refrigerate for 20 minutes.
Meanwhile, pre-heat your oven to 375 degrees. Remove from refrigerator,
unwrap and slice into ½ -1” slices. Place on cookie sheet sprayed lightly
with cooking spray (about 2” apart). Bake for 8-10 minutes or until or
edges of vanilla side are slightly golden. Remove from oven, place on cooling
rack and allow to cool 5 minutes.
