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1
Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally.
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2
Beat in the egg whites, one at a time, beating smooth after each addition.
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3
While the mixture is beating, sift the cocoa with the flour and salt.
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4
Stop mixer, scrape down bowl and beaters and add dry ingredients.
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5
Mix on low speed until incorporated.
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6
Scrape the dough out onto a piece of plastic wrap.
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7
Cover with another piece of wrap and press the dough into a rough disk.
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8
Refrigerate the dough until it is firm -- several hours or overnight.
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9
About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
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10
Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square.
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11
Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan.
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12
Continue with the remaining dough.
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13
After rolling all the dough, press the scraps back together and make about 9 more cookies.
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14
Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
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15
Bake the cookies about 20 minutes, until slightly puffed and firm.
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16
Cool the cookies on the pan.
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17
Serve with any creamy or plain dessert, or ice cream.
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18
They're also great by themselves.
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19
Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container
