Black Out Cookies

I was looking for a couple of new recipes for Christmas baking when I ran across this recipe. It is sure to become a family favorite!

 

Black-Out Cookies

Yield: 2 dozen

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 3 hours 30 minutes

Ingredients:

2 squares (1 ounce each) unsweetened chocolate
2 eggs, beaten
1 cup sugar
1/4 cup vegetable oil
1 teaspoon each: vanilla extract, chocolate extract
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup confectioners' sugar

Directions:

Melt the chocolate in the top of a double boiler set over simmering water; set aside to cool slightly. Combine eggs, sugar, oil and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside.

Whisk together the flour, baking powder and salt in a large bowl. Add chocolate mixture to flour mixture, stirring until well combined. Cover; refrigerate at least 3 hours.

Heat oven to 350 degrees. Spread confectioners' sugar on a plate; set aside. Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or parchment-lined cookie sheet 2 inches apart. Bake until edges are firm, about 10 minutes per batch. Remove cookies to a wire rack; cool.

Yield: 2 dozen

93 calories, 37 percent of calories from fat, 4 g fat, 1 g saturated fat, 18 mg cholesterol, 14 g carbohydrates, 1 g protein, 42 mg sodium, 0.5 g fiber

Recipe won first price in Chicago Tribune by Shana Schuman