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I like the brownie-like flavor of these cute little cookies, and I love how simple they are to make. They are easily hand-mixed, so don't drag out the mixer! I made a double batch using one whole egg in just 45 minutes from start to finish. I didn't refrigerate the dough, but next time I might because it was a bit sticky to work with. Judge doneness by touch rather than appearance, since once they start to "look" done, they are already overbaked. This recipe comes from Everyday Food magazine #16. I am including the vanilla variation, although I have not tried it yet.
- Preheat oven to 350°F Place butter and sugar in a medium bowl and beat well using a wooden spoon.
- Add in egg yolk, vanilla, baking powder and salt, and continue to mix until combined.
- Add flour and cocoa and mix until a dough forms.
- Scoop out level teaspoons of dough and form into balls.
- Place dough on cookie sheet and bake for 10-12 minutes, or until the edges are firm and the cookies feel dry to the touch.
- Remove pan from the oven and immediately press a candy corn in the center of each cookie.
- Allow cookies to cool on the pan for one minute before placing them on a wire rack to cool completely.
- VANILLA VARIATION: Simply omit the cocoa and increase the flour to 3/4 cup; otherwise proceed the same as above.