Here is another winning recipe from my mother-in-law. This is a cookie that I make
only at the end of the year holidays but really it is a good recipe for all year round.
The best thing about this cookie is its appearance. The recipe calls for rolling a small
ball of dough in confection sugar. As it bakes, cracks form in the top of the cookie
exposing dark chocolate cracks across the white surface of the cookie. This makes for a
design which is pretty enough to have come from a professional bakery!
2 cups white table sugar
4 eggs, scrambled
Melt these two ingredients gently on very low heat so
that they don’t scald:
¼ cup butter
4 ounces (4 squares) baking chocolate
2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
½ cup chopped nuts (I use pecans)
½ cup confection sugar for the decoration
Mix the eggs and the white sugar to combine them well. Then add the melted butter and chocolate after they cool
down a little. Then add the flour, baking powder, nuts and salt and stir to combine. You may want to use an electric
mixer just because this batter gets very stiff. You don’t want to beat the batter hard enough to incorporate air into the
batter; you just want to mix it completely.
Chill the batter for a few hours or overnight, so that it will handle easily for the next step. Roll the dough into small
balls of 1 to 2 tablespoons of batter each. Then roll each ball of batter across a plate dusted with the confection sugar
to cover the entire ball.
Place each ball on a greased cookie sheet and bake in a slow oven (300 degrees) for 18-20 minutes. You need a
slow oven because a hot oven would discolor the confection sugar coating. See how the cookies expand and crack
to give that pretty chocolate/sugar design!
Chocolate Pixie Cookies