Dark Secrets
The crisp, densely chocolaty cookies, with an unusually long baking time, were an annual favorite among the 20-plus recipes that Susan Couchman of Hartland remembers were made each year by her mother, Gloria Kuchler.
Yield
18 servingsPrep
6 minCook
46 minReady
52 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
powdered sugar
|
|
| ¾ | cup |
butter
room temperature |
|
| 3 | ounces |
unsweetened chocolate
baking, melted |
|
| 1 | cup |
walnuts
toasted and finely chopped |
|
| ⅞ | cup |
all-purpose flour
1 cup minus 2 tablespoons |
|
| 1 | x |
salt
dash |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
powdered sugar
|
|
| 177 | ml |
butter
room temperature |
|
| 86.7 | ml/g |
unsweetened chocolate
baking, melted |
|
| 237 | ml |
walnuts
toasted and finely chopped |
|
| 207 | ml |
all-purpose flour
1 cup minus 2 tablespoons |
|
| 1 | x |
salt
dash |
*
|
Directions
Preheat oven to 250 degrees.
Place all ingredients in large bowl and mix well by hand until combined.
Dough will be stiff.
Roll dough into 1-inch balls and place on greased cookie sheets, setting them about 1 inch apart.
Bake in preheated oven 40 minutes.
When done, remove from oven and cool on racks.
