Chocolate Pixies
Yield
4 dozen cookiesPrep
Cook
25 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
margarine
or butter |
|
| 4 | ounces |
unsweetened chocolate
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| ½ | cup |
walnuts
chopped |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
margarine
or butter |
|
| 115.6 | ml/g |
unsweetened chocolate
|
|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 118 | ml |
walnuts
chopped |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 3 | large |
eggs
|
|
Directions
In a large saucepan over low heat, melt margarine and chocolate, stirring until smooth.
Remove from heat; cool slightly.
Lightly spoon flour into a measuring cup; level off.
Stir in flour, sugar, walnuts, baking powder, salt, and eggs; blend in well.
Cover; refrigerate at least 1 hour for easier handling.
Heat oven to 300.
Shape mixture into 1 inch balls; roll in powdered sugar (coat heavily).
Place 2 inches apart on ungreased cookie sheets.
Bake at 300 for 15 to 18 minutes or until edges are set.
Remove from the cookie sheets immediately.
