Ingredients:
- ½ cup canola or vegetable oil
- 2 cups sugar
- 2 cups all-purpose flour
- 1 cup good-quality Dutch process cocoa powder, such as Droste brand
- 4 large eggs
- 1 teaspoon pure vanilla extract 2 teaspoons baking powder confectioner’.s sugar
Preparation
Preheat oven to 350. F. Line 2 large cookie sheets or jelly-roll pans with parchment paper. Set aside. In the bowl of an electric stand mixer, mix the oil, sugar, flour, cocoa powder, vanilla, and baking powder, until a soft dough forms. Roll the dough into I 8 balls slightly larger than golf balls.
Fill a small bowl with confectioner’.s sugar and stir with a fork to break up the clumps. Lower the balls, one at a time, into the bowl of confectioner’s sugar ancl Im\ to coat heavily and completely. Transfer to prepared pans. Leave room between II lt’ dough balls, as the cookies spread during baking.
Bake for I 8 minutes. If you like, you can make smaller cookies; form walnut balls and bake for l 2 minutes.
Cool completely
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Recipe by Susie Fishbein