Sunday, January 24, 2016

Snow Cap Cookies

Another 'snow' recipe today! These go great with a nice hot cup of cocoa! Snow Cap Cookies aka Chocolate Crinkles. Perfect to reflect winter, and in this case the Blizzard.


1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 tsp Madagascar vanilla
4 eggs
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup powdered sugar

In large bowl, mix oil, chocolate, granulated sugar, and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder, and salt. Cover; Refrigerate at least 3 hours.
Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
Roll dough into teaspoon size balls (they don't have to be perfect), then drop into bowl of powdered sugar and roll around to cover. Place about 2 inches apart on cookie sheets.
Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

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