Good Mornin', Dearies! How are you on this fine Sunday morning? I hope you're all feeling well and many good things are blessing you today. If it's not one of those "good" days or "times" for you, rest assured, these things will pass. You will be able to get through it and better times are in store for you. My Mother always taught us, when you're going through a hard time, its because God has something extra special in store for you. He'll make up double of what you lost or what has been done to you.
Well now, on that note, let me get to something really special I came across from one of the other Mrs. Santa's, Jean Marie. At one of our club meetings, she shared this recipe with us; and, I wanted to pass it on to all of you because it looks so delicious!
8 ounces semi-sweet chocolate, finely chopped, melted and cooled
2 1/2 cups granulated sugar
1/2 cup canola oil
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon peppermint extract
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup powdered sugar
In a large mixing bowl, combine the melted chocolate, 2 cups granulated sugar, 1/2 cup canola oil, vanilla extract, and peppermint extract.
2 1/2 cups granulated sugar
1/2 cup canola oil
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon peppermint extract
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup powdered sugar
In a large mixing bowl, combine the melted chocolate, 2 cups granulated sugar, 1/2 cup canola oil, vanilla extract, and peppermint extract.
Stir in the eggs, one at a time until combined.
In a separate mixing bowl, stir together flour, baking powder, and salt until thoroughly combined.
Add the mixed dry ingredients to the wet ingredients; mix just until combined. Cover and refrigerate for at least 3 hours or place in your freezer for 45 minutes until the dough is chilled. This will make the dough easier to work with.
Preheat the oven to 325 degrees F. Line a sheet tray with parchment paper or coat with nonstick cooking spray.
Working with 1/4 of the dough at a time, begin rolling the cold dough into portions about the size of a tablespoon or portion using a 2-ounce ice cream scoop.
In 2 separate bowls, separate the remaining 1/2 cup of granulated sugar and 3/4 cup powdered sugar.
Roll each ball of dough first in the granulated sugar followed by a generous amount of powdered sugar.
Place about 2-inches apart on prepared cookie sheets.
Bake 12 to 14 minutes or until the center of the cookie is set. Remove from cookie sheets and cool on cooling racks.
