| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 52 | Servings | |
INGREDIENTS
| 2 | c | Plus 2 T flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Butter or margarine; softened |
| 1 3/4 | c | Sugar |
| 3 | lg | Eggs |
| 1 | ts | Vanilla |
| 4 | Squares unsweetened chocolate; melted | |
| 1/2 | c | Powdered sugar |
INSTRUCTIONS
Mix together flour, baking powder and salt. In a large bowl, beat butter and sugar with electric mixer until fluffy. Beat in eggs until mixture is pale yellow, then vanilla and chocolate until blended. Gradually add flour mixture, mixing just to blend. Refrigerate dough 1 hour. Heat oven to to 350F. Lightly grease cookie sheets. Shape heaping teaspoonsful dough into 1 1/4-inch balls. Roll in powdered sugar. Place 1 1/2 inches apart on prepared cookie sheets. Bake about 12 minutes until tops are puiffed and cracked. (Do not overbake. Cookies are soft when hot abd firm and chewy when cool.) Remove to rack to cool. Store tightly covered up to 3 weeks with waxed paper between layers. If you like, dip tops in powdered sugar before serving. Per serving: 61 Calories; 3g Fat (44% calories from fat); 1g Protein; 9g Carbohydrate; 15mg Cholesterol; 45mg Sodium Recipe by: Akron Beacon Journal September 1977 From The Chocolate Archives, Dec 1997, http://www.choco.com
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