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Tuesday, October 12, 2010

Spicy Cocoa Snaps Recipe

Dark rum and coriander add a surprising Caribeean flair to these slice-and-bake cookies.

1 1/2 cups all purpose flour
3/4 cup cocoa
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/8 teaspoon pepper
3/4 cup butter, softened
1 cup sugar
1 large egg
2 tablespoon dark rum
Combine first 8 ingredients; stir well.  Beat butter in a large bowl at medium speed with an electric mixer until creamy; gradually add sugar, beating well.  Add egg beating until blended.  Stir in rum.  Gradually add flour mixture, beating just until blended after each addition.  Cover and chill dough 45 minutes.
Shape dough into a 13" log on wax paper; wrap and freeze log 1 hour or until firm.
Cut frozen log into 1/" slices, and place on lightly greased cookie sheet.  Bake at 350 for 12 minutes.  Remove to wire rack to cool completely.
Yield:  about 4 dozen
Companion piece:  Perfect serving plate on graciouscottage.com

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