Recipe Submitted by Michelle ..|.. Category: Cookies
Set oven to 375F and line cookie sheet with parchment paper.
Stir together until an even color, then gradually add dry TO wet
ingredients. Dough will be heavy, but not sticky. Wet hands (OR dust hands
with cocoa) and shape two "logs" (mine were about palm width) on
parchment, making a 'log' about 1/2 inch thick and as long as the cookie
Optional: dust lightly with cinnamon.
Bake 25-30 minutes until tops are golden. Remove to cool slightly, then use serrated knife to cut each log into 15 diagonal slices about 1/2" thick. Put CUT side up on the parchment sheet and return to oven for another 6-10 minutes until crisp.
These things are impossible to eat singly, so estimate 100 calories per cookie.
Other options: My boys prefer to use the batter to make 'regular' cookies, and bake the first time for roughly 15 minutes (they come out as soft, chocolaty domes, like well-made shortbreads).
Do NOT substitute brown sugar- it's very sticky. Use almond extract instead of vanilla for a different flavor.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org