12 Days of Cookies: 6 Geese A-Laying

12 Days of Cookies: 6 Geese A-Laying
Yield: 2-1/2 dozen Bake 350°F 12 mins


  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 package (10 ounces) chocolate Dutch mint eggs

Make It

1. Heat oven to 350 degrees F. Lightly grease two baking sheets. In small bowl, combine flour, cocoa powder, and salt.

2. In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and vanilla until well combined. With wooden spoon, stir in flour mixture until dough forms.

3. Pinch walnut-size pieces of dough and form into balls. Place 1-1/2 inch apart on baking sheets. Make indentation in center of each cookie with thumb.

4. Bake 12 minutes. Quickly place mints in centers of cookies, and return to oven. Bake an additional 3 minutes. Transfer cookies to wire rack and cool completely.