SNOWBALL-2(D)            USENET Cookbook            SNOWBALL-2(D)

MUDDY SNOWBALLS

     SNOWBALL-2 - Chocolate cookies with powdered sugar coating

     This recipe was handed down to me from my step-sister who
     got it from her mother.

INGREDIENTS (Several dozen)
     1/2 cup   vegetable oil
     2 cups    granulated sugar
     4 oz      unsweetened chocolate
     4         eggs
     2 tsp     vanilla
     2 tsp     baking powder
     2 cups    flour
     1 cup     powdered sugar

PROCEDURE
          (1)  Melt chocolate in double boiler or microwave.

          (2)  Combine melted chocolate, granulated sugar,
               vanilla, and vegetable oil in a mixer.

          (3)  Add eggs, one at a time, blending well each time.
               Sift (or stir) together flour and baking powder,
               add to wet mixture. Mix well.

          (4)  Let stand in refrigerator for a few hours or over-
               night.  Roll dough into small balls (no more than
               1 inch in diameter), and roll in powdered sugar
               until coated.

          (5)  Bake for 12 minutes in a preheated 350 deg. F
               oven.

NOTES
     The temperature is very important: any lower and the cookies
     won't bake properly; any higher and the powdered sugar will
     glaze.

     If you coat your palms with powdered sugar before attempting
     to roll the balls your hands will get less sticky.  Put the
     dough back in the refrigerator whenever you are not actively
     using it; it is easier to work when cold.

     You don't actually have to bake these: they make a reason-
     able fudge when left uncooked, but if left in the refrigera-
     tor for several days before baking they will become dried
     out.  When done, the unused powdered sugar will have small
     shards of chocolate in it; these can be strained out and the
     sugar will be re-usable.

RATING
     Difficulty: moderate.  Time: 30 minutes preparation, over-
     night chilling, 20 minutes baking and cooling.  Precision:
     measure the ingredients.

CONTRIBUTOR
     Judy Anderson
     Lucid, Inc., Menlo Park, California, USA
     edsel!yduj@labrea.stanford.edu
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