Snowdrop Cookies
Yield
1 batchPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable oil
|
|
| 4 | pieces |
unsweetened chocolate
|
*
|
| 2 | cups |
sugar
|
|
| 4 | each |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable oil
|
|
| 4 | pieces |
unsweetened chocolate
|
*
|
| 473 | ml |
sugar
|
|
| 4 | each |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 237 | ml |
powdered sugar
|
|
Directions
Mix oil, chocolate, and sugar.
Blend in 1 egg at a time until well mixed; add vanilla.
Stir in salt, flour, and baking powder.
Chill several hours or overnight.
To Bake: Pre-heat oven to 350℉ (180℃).
Place powdered sugar on a plate.
Drop teaspoonfuls of dough onto powdered sugar, roll them around in it, and shape them into balls.
Place the balls about 2 inches apart on greased baking sheets and bake 10 to 12 minutes.
Cool cookies on racks before storing them.
