SNOWBALL-2 - Chocolate cookies with powdered sugar coating This recipe was handed down to me from my step-sister who got it from her mother.
120 ml vegetable oil 400 g granulated sugar 120 g unsweetened chocolate 4 eggs 10 ml vanilla 10 ml baking powder 200 g flour 150 g powdered sugar
(1) Melt chocolate in double boiler or microwave. (2) Combine melted chocolate, granulated sugar, vanilla, and vegetable oil in a mixer. (3) Add eggs, one at a time, blending well each time. Sift (or stir) together flour and baking powder, add to wet mixture. Mix well. (4) Let stand in refrigerator for a few hours or over- night. Roll dough into small balls (no more than 3 cm in diameter), and roll in powdered sugar until coated. (5) Bake for 12 minutes in a preheated 175 deg. C oven.
The temperature is very important: any lower and the cookies won't bake properly; any higher and the powdered sugar will glaze. If you coat your palms with powdered sugar before attempting to roll the balls your hands will get less sticky. Put the dough back in the refrigerator whenever you are not actively using it; it is easier to work when cold. You don't actually have to bake these: they make a reason- able fudge when left uncooked, but if left in the refrigera- tor for several days before baking they will become dried out. When done, the unused powdered sugar will have small shards of chocolate in it; these can be strained out and the sugar will be re-usable.
Difficulty: moderate. Time: 30 minutes preparation, over- night chilling, 20 minutes baking and cooling. Precision: measure the ingredients.
Judy Anderson Lucid, Inc., Menlo Park, California, USA edsel!yduj@labrea.stanford.edu
Last modified: 9 May 2006 | 11 hits in May 2007 |