1 cup (250 ml) unbleached all-purpose flour

1/2 cup (125 ml) sifted cocoa powder

1 pinch salt

1/2 cup (125 ml) unsalted butter, softened

1/2 cup (125 ml) icing sugar

1 egg yolk

1 tablespoon (15 ml) water, approximately

With the rack in the middle position, preheat the oven to 180°C (350°F). Line 2 cookie sheets with parchment paper.

In a bowl, combine the flour, cocoa powder and salt. Set aside.

In another bowl, cream the butter and icing sugar with an electric mixer. Add the egg yolk and water and beat until smooth. Using a wooden spoon, add the dry ingredients.

On a floured surface, roll the dough to a thickness of about 3 mm (1/8 inch). Cut out 28 cookies using a 6-cm (2 1/2-inch) fluted round cookie cutter. Arrange 7 cookies on each sheet.

Bake 1 sheet at a time for about 12 minutes. Let cool on the cookie sheet.

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