Rich chocolate cookie dough rolled in powdered sugar cracks when baking to make a “crinkled” texture.
Ingredients
2 cups all-purpose flour
1-1/3 teaspoon baking powder
1/3 teaspoon salt
1/3 cup unsweetened cocoa powder
1 cup solid vegetable shortening
1 cup sugar
3 large eggs
2 teaspoons vanilla
1-1/2 cups finely chopped walnuts or pecans
1-1/2 cups powdered sugar
Directions
- In a mixing bowl, stir together flour, baking powder, salt and cocoa powder. In a large mixing bowl, beat together shortening and sugar until creamy. Beat in eggs and vanilla. Stir flour mixture into shortening mixture. Cover and chill dough 2 hours or until easy to handle. Pre-heat oven to 375 and grease 2 baking sheets. Shape dough into 1″ balls. Roll in nuts and then in powdered sugar. Place 2″ apart on prepared baking sheets and bake for 8 to 10 minutes or until edges are set and tops are cracked. Allow to cool 1 minute on baking sheets, then remove to wire racks to cool completely. Store in an airtight container at room temperature for about 2 weeks.
Notes
- Photo by Cristina Bejarano under Creative Commons license.
