yduJ@edsel.uucp (Judy Anderson) (03/26/88)
Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE SNOWBALL-2 D "5 Nov 87" 1988 .RZ "DIRTY SNOWBALLS" "Chocolate cookies with powdered sugar coating" This recipe was handed down to me from my step-sister who got it from her mother. .IH "Several dozen" .IG "\(12 cup" "vegetable oil" "120 ml" .IG "2 cups" "granulated sugar" "400 g" .IG "4 oz" "unsweetened chocolate" "120 g" .IG "4" "eggs" .IG "2 tsp" "vanilla" "10 ml" .IG "2 tsp" "baking powder" "10 ml" .IG "2 cups" "flour" "200 g" .IG "1 cup" "powdered sugar" "150 g" .PH .SK 1 Melt chocolate in double boiler or microwave. .SK 2 Combine melted chocolate, granulated sugar, vanilla, and vegetable oil in a mixer. .SK 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. .SK 4 Let stand in refrigerator for a few hours or overnight. Roll dough into small balls (no more than .AB "1 inch" "3 cm" in diameter), and roll in powdered sugar until coated. .SK 5 Bake for 12 minutes in a preheated .TE 350 175 oven. .NX The temperature is very important: any lower and the cookies won't bake properly; any higher and the powdered sugar will glaze. .PP 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. .PP You don't actually have to bake these: they make a reasonable fudge when left uncooked, but if left in the refrigerator 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. .SH RATING .I Difficulty: moderate. .I Time: 30 minutes preparation, overnight chilling, 20 minutes baking and cooling. .I Precision: measure the ingredients. .WR Judy Anderson Lucid, Inc., Menlo Park, California, USA edsel!yduj@labrea.stanford.edu