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Cocoa Snaps
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Photo Attribute: Rusty Clark

Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 26 - Change
Nutritional Facts
Servings Per Recipe: 26

Amount Per Serving
Calories 39
% Daily Value**
Total Fat 1g
Saturated Fat 1g
Unsaturated Fat 0g
Cholesterol 13mg
Sodium 37mg
Total Carbohydrate 7g
Dietary Fiber 0g
Sugars 4g
Protein 1g
Vitamin A  1%Vitamin C  0%
Calcium  2%Iron  1%
Potassium  1%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cocoa Snaps

Date Added: July 16, 2020


1/2 Cup All-Purpose Flour sifted
1/2 Cup Sugar Brown
1/4 Cup Unsweetened Cocoa sifted
1/2 Teaspoon Baking Powder plus 1 teaspoon
1/4 Teaspoon Salt (generous)
2 Tablespoons Unsalted Butter softened
1 Egg beaten lightly
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1. In a bowl whisk together flour, sugar, cocoa powder, baking powder and salt and with fingers blend in butter until incorporated.

2. Stir in egg until mixture is combined well. Cover dough in bowl and chill until firm, about 1 hour.

3. Preheat oven to 400 degrees and lightly grease a large baking sheet.

4. Spoon level tablespoons of dough onto a sheet of wax paper and cut each in half.

5. With floured hands roll each piece of dough into a ball and arrange, evenly spaced, on baking sheet.

6. Flatten each ball with a floured metal spatula into a disk about 2 inches in diameter and bake in middle of oven 7 to 8 minutes, or until cookies are set but not hard.

7. Cool cookies on racks.(Cookies will continue to crisp as they cool).

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Dietary Notes:
This recipe is very low-sodium with 36.62mg per serving, low-fat with 1.19g per serving, low-saturated fat with 0.69g per serving, low-cholesterol with 12.58mg per serving and low-calorie with 39.38 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Cocoa Powder, Natural Sweeteners allergies.
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