Dark Cocoa Spice Cookies

2½ cups flour

½ cup unsweetened dutch process cocoa powder

1 tsp. ground cinnamon

1 tsp. ground cardamom

½ tsp. baking soda

¼ tsp. salt

1 cup (2 sticks) unsalted butter, softened

1½ cups dark brown sugar

2 egg yolks

1 tsp. coconut extract

Sift together flour, cocoa, cinnamon, cardamom, baking soda, and

salt in medium bowl; set aside.

Beat butter and brown sugar in large bowl with electric mixer at

medium speed until light and fluffy. Beat in egg yolks and coconut

extract. Add sifted flour mixture and mix well.

Gather dough into ball and divide into 4 equal pieces. Shape each

piece into 6-inch long log. Wrap in plastic wrap and refrigerate 3 to

4 hours or until firm.

Heat oven to 325°. Line cookie sheets with parchment paper. Slice

each log into 16 cookies. Place 1 inch apart on cookie sheets and

bake 12 minutes. Cool on cookie sheets 5 minutes. Remove to wire

racks; cool completely.