Ingredients

• ▢1 cup unsweetened cocoa powder (100g)

• ▢1¾ cups granulated sugar (350g)

• ▢½ cup vegetable oil (120mL)

• ▢4 large eggs room temperature

• ▢2 teaspoons vanilla extract

• ▢2 cups all-purpose flour (240g)

• ▢2 teaspoons baking powder

• ▢¾ teaspoon salt

• ▢1 cup powdered sugar (120g)

Instructions

• In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cocoa powder, and oil. Beat on medium speed until well combined and shiny.

• Add the eggs one at a time, beating until well combined. Beat in the vanilla.

• Combine the flour, baking powder, and salt in a medium bowl, stirring to combine. Add the flour mixture to the cocoa mixture and mix on low speed just until combined.

• Cover the dough in plastic wrap and refrigerate for at least 4 hours or up to overnight.

• Once the dough has chilled, preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl.

• Using a small ice cream scoop or tablespoon, scoop the chilled dough and roll into roughly one-inch balls. Roll the dough balls in powdered sugar until well coated and place on the prepared baking sheet about 2 inches apart. (Only coat as many dough balls as you can fit on the baking sheets at one time. Refrigerate the remaining dough balls and roll in powdered sugar just before baking.)

• Bake for 10 to 12 minutes or until the edges of the cookies are firm and the center is puffed but still appears slightly wet. Let them cool on the baking sheets for a few minutes then transfer to a wire rack to cool completely.

Notes

• Don’t rush the chilling time. This dough is quite sticky when it’s first made, so it needs time to firm up before you can roll and coat the balls. Also, a warm dough will result in flat cookies, so don’t let it sit out too long either.

• The cookies will naturally deflate in the center when cooling. Don’t let this send you into a panic that they are underbaked! This means the cookies will be deliciously fudgy in the center.

• Add other extracts. You can add 1 teaspoon of peppermint extract or orange extract to the cookie dough for a twist on flavors!

• To enhance the chocolate flavor, add 1 teaspoon of instant espresso powder to the sugar and oil mixture.

Nutrition

Calories: 87kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 61mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 23IU | Calcium: 15mg | Iron: 1mg

Amy Muhl :)

Step 2: Walk inside and find the Frosted Sugar Cookies.

Step 3: Buy the cookies.

Step 4: Enjoy the best sugar cookies!

1/2 lb butter

1 16oz.  jar peanut butter

1 large package semi-sweet chocolate chips

1/4 bar paraffin

Beat butter and peanut butter until creamy.

Mix in confectioner's sugar. The mixture will be crumbly.

Form into balls

Melt chocolate and paraffin in top of a double broiler

Dip peanut butter balls into chocolate then set on wax paper to cool.

• mixer

• baking sheets

Ingredients

• 1 tbsp grated orange rind tightly packed

• 1 ½ cups freshly squeezed orange juice

• 3 cups vegetable oil

• 3 tbsp honey

• 1/3 cup cognac see notes below

• 1 cup granulated sugar

• 3/4 cup crushed walnuts

• 3/4 teaspoon ground cloves

• 1 teaspoon ground cinnamon

• 8 cups all-purpose flour, sifted plus more if required

• 1 tbsp plus 1 ½ teaspoons baking powder

• 2 ¼ teaspoons baking soda

Syrup (the amount below is for approximately 25 Melomakarona)

• 1 cup honey

• 2 tbsp boiling water

• 1 cup crushed walnuts

• 2 tbsp sesame seeds

US Customary - Metric

Instructions

• Preheat oven to 375 degrees Fahrenheit, placing your rack in the middle.

• In a large bowl combine the orange rind, orange juice, vegetable oil, honey, cognac, sugar, crushed walnuts, ground cloves, and ground cinnamon.

  1 tbsp grated orange rind,1 ½ cups freshly squeezed orange juice,3 cups vegetable oil,3 tbsp honey,1/3 cup cognac,1 cup granulated sugar,3/4 cup crushed walnuts,3/4 teaspoon ground cloves,1 teaspoon ground cinnamon

• In a smaller bowl mix together 3 cups of your sifted flour with the baking powder and baking soda. Mix well with a fork or wire whisk to combine.  Add this flour mixture to the large bowl containing the previous ingredients.

  8 cups all-purpose flour, sifted,1 tbsp plus 1 ½ teaspoons baking powder,2 ¼ teaspoons baking soda

• With your hands, mix everything together. Once everything is mixed well add the remaining flour, one cup at a time, mixing after each addition.  You will end up with a dough which is somewhat greasy, not stiff, and with which you are able to form a ball that will keep its shape.  You may need to add more sifted flour, in order to get your cookie dough to resemble the consistency pictured.  If you do add more flour, add 1/4 cup at a time.  Be sure to knead the dough very well, and for several minutes.  This will ensure that all of the oil is incorporated into the flour.

• Taking one tablespoon of dough at a time (use 30-35 grams, per cookie) form oval shaped cookies which you will flatten slightly so that they are approximately 1 centimeter thick.  When shaping your cookies, knead the dough in your hand, make a ball, and then turn that ball into an oval shaped cookie which is about 2 1/2 inches long.  Place them on a cookie sheet lined with parchment paper, leaving a one inch space between cookies.

• Flatten slightly with the flats of your fingers. Using a fork, make a few indentations on top of each cookie.

• Bake in middle rack of oven for 10 – 15 minutes until the bottoms are golden brown.

• Remove from oven, let rest on baking sheet for about 1 – 2 minutes and then place cookies on cooling rack.

• Meanwhile, combine  the crushed walnuts with the sesame seeds and mix well. Keep aside.

  1 cup crushed walnuts,2 tbsp sesame seeds

• Once your cookies are fully cooled, (we actually like to let them cool overnight) prepare your syrup. Heat your honey in a small saucepan.  Once the honey has liquefied (which will happen when the honey is brought to a boil) carefully add 2 tablespoons of boiling water. Skim off any foam which may develop on surface of honey.  Reduce heat to a very low simmer.

  1 cup honey,2 tbsp boiling water

• Prepare a sheet of parchment paper near the stovetop.  This is where you will place your honey dipped cookies.  Sprinkle some of the walnut-sesame seed mixture onto the paper (this will keep the bottoms of the cookie from sticking to the parchment).

• Place as many cookies as will fit into the saucepan containing the honey.  Let them soak for about 30 – 45 seconds.  Depending upon the size of your saucepan, you may need to occasionally push down on them gently with a spoon if they are floating in the honey, in order to soak the entire cookie. Alternatively, you can use a spoon to carefully drizzle some honey on top of the cookies. You can also carefully flip them over. Remove from honey with a slotted spoon, place on parchment paper and while still hot sprinkle some of the walnut-sesame seed mixture over the top.