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CHOCOLATE CRINKLES

Ingredients:

2 cups MAGNOLIA ALL PURPOSE FLOUR
3/4 cups unsweetened dark cocoa powder
1/4 tsp baking soda
1/2 tsp iodized fine salt
1/2 cup BAKER'S BEST MARGARINE
1-2/3 cups sugar
2 pc MAGNOLIA BROWN EGGS
1/4 cup MAGNOLIA FULL CREAM MILK
1/4 cup powdered sugar for dusting
1 tsp vanilla extract

Procedure:

  1.  Sift together flour, cocoa powder, baking soda, and salt. Set aside.
  2.  Beat margarine at medium speed. Add sugar while continuing to beat. Add eggs one at a time, beating well after each addition. Add vanilla.
  3. Fold in flour mixture alternately with milk. Rest in chiller for 15 minutes. Shape into 1″ balls. Roll balls in powdered sugar. Place on a cookie sheet with 2″ space between balls. Freeze overnight and bake without thawing.
  4. Preheat oven at 400 °F. Bake frozen balls for 10 minutes. Loosen cookie from the cookie sheet while hot and let cool before serving or packing. Sprinkle with powdered sugar.
Makes 30-35 pieces.  
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