Title: Cocoa Sandies
Categories: None
Yield: 24 Servings

1 c Margarine; softened
1 1/4 Confectioners' sugar
1 1/2 ts Vanilla extract
1/2 c Cocoa
1 3/4 c All purpose flour

------------------------------CHOCOLATE GLAZE------------------------------
3 tb Margarine
1/3 c Cocoa
1/4 c Water
1 ts Vanilla extract
1 1/2 c Confectioners' sugar

Source: Ladies Circle Magazine- Jan/Feb. 1993 Yield: approx. 2 dozen
cookies

Heat oven 300ºF. In large mixer bowl beat margarine, sugar and vanilla
until creamy. Add cocoa; blend well. Gradually add flour, blending until
smooth. On lightly floured surface or between 2 pieces of wax paper roll
dough to about 1/2 inch thickness. Cut dough into desired shapes with
cookie cutter(s). (Scraps can be gathered and re-rolled). Place on
ungreased cookie sheet. Bake 20 minutes or until just firm. Cool slightly;
remove from cookie sheet to wire rack. Cool completely. Dip about half of
each cookie into Chocolate Glaze. Place on wire rack until glaze is set.

Chocolate Glaze: In small saucepan over low heat melt margarine. Stir in
cocoa and water. Cook over low heat, stirring constantly, until mixture
thickens; do not boil. Remove from heat; stir in vanilla. Gradually add
confectioners' sugar, stirring with wire whisk until smooth. Add additional
water, 1 teaspoon at a time, if needed for desired consistency.
Posted to JEWISH-FOOD digest V97 #336 by Bella Parnes
on Dec 30, 1997