| 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. |
| 4 | Sift (or stir) together flour and baking powder, add to wet mixture. |
| 5 | Mix well. |
| 6 | let stand in refrigerator for a few hours or overnight. |
| 7 | Roll dough into small balls (no more than about 1 inch in diameter), and roll in powdered sugar until coated. |
| 8 | Bake for 12 minutes in a preheated 350 °F. |
| 9 | Oven. |
| 10 | notes: |
| 11 | * chocolate cookies with powdered sugar coating -- this recipe was handed down to me from my step-sister who got it from her mother. |
| 12 | Yield: several dozen. |
| 13 | * the temperature is very important: any lower and the cookies won"t bake properly; any higher and the powdered sugar will glaze. |
| 14 | * if you coat your palms with powdered sugar before attempting to roll the balls your hands will get less sticky. |
| 15 | Put the dough back in the refrigerator whenever you are not actively using it; it is easier to work when cold. |
| 16 | * you don"t actually have to bake these; they make a reasonable fudge when left uncooked, but if left in the refrigerator for several days before baking they will become dried out. |
| 17 | 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. |
| 18 | : difficulty: moderate. |
| 19 | : time: 30 minutes preparation, overnight chilling, 20 minutes baking and cooling. |
| 20 | : precision: measure the ingredients. |
| 21 | : |
