Recipe by Chef Jacquie
- 2 cups sugar
- 3/4 cup safflower/vegetable oil
- 3/4 cup unsweetened cocoa powder
- 4 eggs
- 2 teaspoons vanilla extract
- 2-1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Confectioner’s Sugar
In a large mixing bowl add sugar and oil and mix well with an electric hand held mixer. Add cocoa and blend well, then beat in eggs and vanilla.
In another bowl, combine flour, baking powder and salt, add flour mixture to cocoa mixture and blend well.
Cover and chill for 6 hours.
When ready to bake, preheat oven to 350 degrees.
Shape dough into 1 inch balls, roll in confectioners’ sugar and then place about two inches apart on a greased baking sheet.
Bake 10-12 minutes or until almost no indentation remains when touched in center. Remove cookies from baking sheet to a wire rack and cool completely.
Makes about 5 dozen cookies.