Cocoa Rounds

These scrumptious chocolate gems may be little in stature, but they're BIG on flavor! And they're just the right size to pop in your mouth. Like their cousins, the Italian Wedding Cookie, they're all melt in your mouth sweetness on the outside and light and airy on the inside.
So enjoy one ... or five!!






Cookies
1-1/2 c Butter or Margarine, unsalted
3/4 c Confectioners' Sugar
3/4 tsp Salt
1-1/2 c Almonds, ground
1 tbsp + 1 tsp Vanilla
3 c All-Purpose Flour, sifted
1/2 c Ghirardelli Sweet Ground Chocolate & Cocoa

Coating
2 c Confectioners' Sugar
1/2 c Ghrirardelli Sweet Ground Chocolate & Cocoa

Preheat oven to 325 F. Sift the flour and chocolate together and set aside. Cream the butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add the almonds and vanilla. Blend in the flour mixture gradually and mix well. Shape into balls, using about 1 teaspoon for each cookie. Place on an ungreased cookie sheet (I use a silicone mat) and bake for 15-20 minutes until set, but not browned. Cool slightly and roll in confectioners' coating. Cool completely and roll in confectioners' coating a second time.

These little darlings are even better the next day. The sugar softens the exterior of the cookie, just a wee bit. The crunch is still there, but the initial bite is effortless.



Makes 80 - 100 cookies