Chocolate Sparkle Cookies Recipe
1/2 pound semisweet chocolate
3 tablespoons butter, room temperature
1/3 cup sugar, plus more for rolling
1/4 cup ground almonds
Powdered sugar, for garnish
Melt the chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from the heat. Cut the butter into a few pieces and mix into the chocolate until melted.
Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form. Fold in the chocolate-butter mixture. Gently add the ground almonds. Cover and refrigerate overnight.
Heat the oven to 325° F. Line a baking sheet with parchment paper.
Use a cookie scoop to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
Bake until the center of the cookies is no longer wet, 9 to 12 minutes. When slightly cool, lightly dust the cookies with powdered sugar.
Makes about 36 Cookies
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