Chocolate Tea Cakes
Konichiwa from Japan! Yes, that’s right, Elementary Chef is spending a little time across the Pacific. Theoretically, I’m gathering easy recipes to throw out on this site, but in reality, the language barrier is keeping me from learning much. (But I’m eating well!)
I had a conversation with an American friend’s young daughter today. She wanted to know when I was going to have another tea party at my house. (I occasionally have tea parties for my son and our young friends.) I told her I would have one soon when we all got home. She asked if I could make more chocolate cookies. Sure! While grown folks often prefter plain shortbread or tea cakes, the little ones love this chocolate variation.
Chocolate Tea Cakes
Ingredients:
1 cup butter or margarine, softened
2/3 cup sugar
1 teaspoon vanilla extract
1 2/3 cup all-purpose flour
1/4 cup Cocoa (powdered — buy it in the baking section)
1 bag (9 oz.) Hershey’s Kisses Chocolates, unwrapped
Powdered sugar
In large bowl, with an electric mixer beat butter, sugar and vanilla until creamy. Add flour and cocoa. With an electric mixer, beat on low speed until well blended. Refrigerate dough about 1 hour or until firm enough to handle.
Heat oven to 375′F. Mold scant tablespoon of dough around each unwrapped chocolate piece, covering chocolate piece completely. Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again before serving, if desired.
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