Chocolate Crinkle Cookies

 

Ingredients:

6

Oz

Semisweet Chocolate, Chopped

Cup

Butter

1-1/2

Cup

All-Purpose Flour

Tsp

Baking Powder

2

Large Eggs

Cup

Sugar

1

Tsp

Vanilla

1

Cup

Walnuts, Chopped

Cup

Confectioners Sugar

Directions:

In the top of a double boiler, over boiling water, mix together the butter and chocolate and stir until melted and smooth. Remove from heat and cool slightly.

In a medium bowl. Combine the flour, baking powder, and salt.

In a large bowl, beat together the eggs and the sugar with an electric mixer on high, for 2 minutes, until pale. Reduce the speed and mix in the chocolate mixture and vanilla. Stir in the flour mixture and combine well before adding the walnuts. Chill in refrigerator for at least 1-1/2 hour.

Preheat the oven to 325. Line a large baking sheet with parchment paper.

Place the confectioners sugar in a bowl. Shape the dough into 1 to 1-1/2 balls and roll in confectioners sugar. Transfer to the prepared pan and push down slightly with hand. Bake for 110 to 12 minutes, until edges are set but centers are still soft. Leave to cool on baking hseet for 5 minutes, before transferring to wire racks to cool completely.

Baked cookies may be stored in airtight container for up to 2 weeks.

 

Yields

2 dozen

 

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