One day as a thank you for delivering homemade cookies to her house, a sweet lady from my church gave me a recipe book. But it’s not just any recipe book, it’s “The Ultimate Cookie Book” published 19 years ago. I’m pretty sure the faded cover of the book proves a few years lying idle but it certainly hasn’t sat idle at my house. Why? Because Adelaide and Oliver discovered it. Once a week I let them study the book for the cookie they want to bake together. We call it our “Weekly Cookie.” (I know … so creative.)
This week’s cookie is Cocoa Buttons. Considering my kids’ reading level hasn’t reached that of a cookbook, pictures are everything. I must admit they are cute (and tasty) cookies. I made a few adjustments (as usual) which are noted below.
1/2 cup butter
3/4 cup brown sugar
2 tbsp Hersey’s chocolate syrup (The original recipe calls for instant coffee crystals dissolved in 1 tbsp hot water but I wanted to make it kid friendly but still have some richness.)
2 tbsp cocoa powder
1 1/2 cup all-purpose flour
Cream butter with brown sugar. Add egg and beat well.
Add chocolate syrup and mix well.
Add cocoa powder and then gradually add flour until well mixed.
Divide and shape the dough into a two logs about 2 inches in diameter. Wrap in plastic wrap and refrigerate overnight. (We did one batch after it was in the fridge for about about an hour due to kids’ impatience. They were all out of shape but still tasted good. We were more patient and did the second roll the next day.)
Preheat oven to 350 degrees F. Lightly grease cookie sheets or line them with parchment paper.
Slice dough into 1/4 inch slices and place on cookie sheet. Use a plastic drinking straw to punch four holes in each to round cookie to make it look like a button.
Bake for 8 to 10 minutes until the cookies become slightly firm. Transfer cookies to wire rack to cool. Store in an air tight container. Enjoy!