Source:

Sheila Kosko

Serves/Makes:9 "cups"

Ingredients

• 1/2 cup (125 ml) powdered sugar
• 3 tbsp (45 ml) all-purpose flour
• 1 tbsp (15 ml) unsweetened cocoa powder
• 1/8 tbsp (2 ml) salt
• 1 egg white
• 1 tbsp (15 ml) butter, soft
• 1-1/2 tsp (7 ml). honey
• 1/4 tsp (1 ml). vanilla extract
• 9 4 oz (112 grm). ramekins, small bowls, or shallow cups

Preparation

• Preheat oven to 400 degrees (200 C.).
• Spray 2 baking sheets with vegetable cooking spray.
• In a blender or food processor, combine sugar, flour, cocoa, and salt.
• Process until combined.
• Add egg white, butter, honey and vanilla.
• Process until a dough is formed.
• Drop dough by rounded 2 tbsp (30 ml), 3" apart, onto prepared cookie sheets; flatten slightly.
• Bake about 8 minutes until edges are slightly browned.
• Place cookie sheet on wire racks to cool slightly.
• Fit warm cookie into ramekin, pressing the center down gently and molding the cookie up the sides of ramekin.
• Gently pinch the cookie at its natural folds to give it a scalloped effect.
• Let cool, remove from ramekin.
• Fill and enjoy!

Comments

Work quickly as the cookies will stiffen as they cool. ***If they do become too stiff to work with; return them to a 250 degree F oven for a few minutes to soften***