SHANA'S BLACKOUT COOKIES
This prize-winning recipe was just published in the Chicago Tribune, and was submitted by our friend, Shana Schuman. I haven't tried them yet, but Shana is a great cook in general and I am sure they are delicious. I record them here so that I don't lose the recipe!! Cooking time includes 3 hours of dough-chilling time.
Provided by Sarah Chana
Categories Dessert
Time 3h50m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- 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.
- Note: Chocolate extract is available at shops such as The Spice House and Fox &
- Obel in Chicago.
Nutrition Facts : Calories 1194.5, Fat 47.7, SaturatedFat 14.3, Cholesterol 211.5, Sodium 505.4, Carbohydrate 187.1, Fiber 6.4, Sugar 130.4, Protein 16.4
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