3/4 cups sugar
1 cup butter, softened
1 tsp vanilla
1 egg
2 1/4 cups gluten free flour or 2 1/2 cups spelt flour
1/4 cup cocoa powder
1 tsp baking powder
sugar for dipping
Heat oven to 325F. In a large bowl, beat sugar and butter until light and fluffy. Add vanilla and egg; blend well. Stir in flour, cocoa and baking powder; mix well. Shape dough into 1 inch balls. Place 2 inches apart on an ungreased baking sheet. Flatten slightly with the bottom of a glass dipped in sugar. Bake 8 minutes or until set. Cool 1 minute before removing from cookie sheet to cool.
