These powdery, melt-in-your-mouth cookies are the perfect Shabbat cookie treat!
Preheat oven to 325°F.
In a mixer bowl, cream margarine and sugar. Add vanilla and egg and beat until light and smooth.
In a separate bowl, sift together ﬂour and cocoa. Add to mixer bowl and blend on low speed until fully incorporated. The dough will be dry and crumbly.
Shape 1 tablespoon of dough into a log shape. Bend the log to form a crescent (can be shaped into circles, as well). Place on ungreased baking sheets, 1 inch apart.
Bake 15 to 18 minutes until outside is hard and inside is soft. Cool for 2 to 3 minutes.
While the cookies are still warm, roll them in confectioners’ sugar until well coated.