An old-fashioned favorite – recipe from Ruth Cain, Hartselle, Alabama.
- 1 cup sugar
- 2 eggs
- 1/4 cup vegetable oil
- 2 ounces unsweetened chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- confectioners’ sugar
In a large mixing bowl, melt chocolate in microwave, 30 seconds, stir, and repeat 30 seconds; stir. Add oil to melted and cooled chocolate, add sugar, eggs, vanilla, flour, baking powder, salt and mix well. Take spatula and scrape sides towards the center of bowl; making a small mound. Cover with plastic wrap and refrigerate for at least 2 hours.
Fill a quart size plastic bag 1/3 full with confectioners’ sugar. With sugared hands, shape dough into 1-inch ball and place in bag, enough to fill a cookie sheet. Be sure to coat cookie completely before placing 2 inches apart on cookie sheet covered in parchment paper. Place in preheated 350 oven for 10-12 minutes. Remove to wire racks to cool. Yield: 2-1/2 dozen
Ruth’s tip: use a fork to flatten the cookie before placing in oven.