Chocolate Truffle Crisps

These tasty crisps make a delightful addition to any cookie platter or give-away tin. Sandwich two together with mocha filling and you will have a treat for a special tea. Double the recipe and freeze them for future parties. This recipe is not in the From Oma's Kitchen Cookbook.

1 cup/ 250 ml butter, softened

1 cup/ 250 ml sugar

1 egg

¼ cup/ 60 ml corn syrup

2 cups/ 500 ml all-purpose flour

1/3 cup/ 80 ml cocoa powder

1 ½ tsp/ 7 ml baking soda

½ tsp/ 2 ml ground ginger

½ tsp/ 2 ml salt

. . . . . . . . . .

1 ½ tsp/ 7 ml cocoa powder

½ cup/ 125 ml sugar

Using a mixer, beat butter, sugar and egg together until fluffy. Add corn syrup; beat until well blended. Sift together flour, cocoa, baking soda, ginger and salt. Gradually add flour mixture to butter and mix. Cover and refrigerate dough for an hour or until firm to handle.

In a small bowl, stir together cocoa powder and sugar. With a very small scoop, form small balls of dough and roll them in the cocoa sugar mixture. Place on parchment covered cookie sheets and flatten with the palm of your hand.

Bake @ 350F/ 180C for 10 minutes or until firm.

Cool. Enjoy! Makes about 4 dozen cookies.