12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1 1/3 cups all-purpose flour

1/2 cup confectioners sugar, plus extra for decoration

3 tablespoons Dutch-processed cocoa powder

1 egg white

Pinch of salt

Preheat the oven to 375 degrees. Cover a baking sheet with baking parchment.

Beat the flour, confectioners sugar, cocoa, egg white and salt in a medium bowl with an electric mixer on medium speed until smooth.

Using a pastry bag with a 1/2-inch wide fluted tip, pipe the mixture in 1-inch lengths (or larger zigzags) onto the baking sheet.

Bake for about 12 minutes, until set. Cool on the sheet for a few minutes before transferring to a wire rack and dusting with confectioners sugar. Cool completely.

Makes 30 to 35 small cookies.

Tester’s note: These are light as a feather, and the chocolate flavor is delicate and not overpowering. I found the Dutch-processed cocoa powder on sale at Home Goods in a decorative canister. I thought I had the fluted tip but didn’t. So I cut a small hole in a plastic, disposable pastry bag to squeeze out an inch-wide portion of dough. I had to test the size a few times until the dough was big enough. It worked fine for the cooking time.

From The Seven Sins of Chocolate.