Ingredients
2 cups flour
2 1/2 cups confectioner’s sugar
2 1/2 teaspoons baking powder
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
3 Tablespoons vegetable oil
3 1/2 ounces unsweetened chocolate, chopped
1 1/2 cups light brown sugar, packed
1 Tablespoon vanilla
1/3 cup GOLDEN BLOSSOM HONEY
4 large egg whites
1 cup walnut pieces
non-stick cooking spray
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
In a large bowl, sift together flour, 1 1/2 cups of confectioner’s sugar, baking powder, cocoa and salt. Set aside.
In a medium sized saucepan, melt together oil and chocolate over low heat. Stir frequently until just melted and smooth, being careful not to burn. Remove from heat and let cool slightly. Mix in brown sugar, vanilla and honey until well combined. With a whisk, beat egg whites into chocolate mixture until completely smooth. Pour chocolate mixture into dry ingredients and beat until well combined. (May use heavy mixer as dough will be stiff.) Cover and refrigerate 3 hours, until firm enough to shape.
Preheat oven to 350°.
Put walnut pieces in a small bowl and set aside. Remove cookie dough from refrigerator. Coat cookie sheets with non-stick cooking spray.
Pour the remaining 1 cup of confectioner’s sugar into a shallow bowl. Coat hands with confectioner’s sugar. Cut away portions of the cookie dough and roll into 1-inch balls in palms of your hands. Place each ball in confectioner’s sugar and coat well. Arrange balls on cookie sheet approximately 1 1/2 inches apart.
Bake cookies, one sheet at a time, for 6 minutes. Remove from oven and quickly place several walnut pieces on each cookie, pressing in very slightly. Place cookie sheet back in oven and continue baking for 4-6 minutes.
Remove from oven and let cool for 3 minutes. Transfer cookies to wire racks to cool.
Yields: 4 dozen cookies.
In a medium sized saucepan, melt together oil and chocolate over low heat. Stir frequently until just melted and smooth, being careful not to burn. Remove from heat and let cool slightly. Mix in brown sugar, vanilla and honey until well combined. With a whisk, beat egg whites into chocolate mixture until completely smooth. Pour chocolate mixture into dry ingredients and beat until well combined. (May use heavy mixer as dough will be stiff.) Cover and refrigerate 3 hours, until firm enough to shape.
Preheat oven to 350°.
Put walnut pieces in a small bowl and set aside. Remove cookie dough from refrigerator. Coat cookie sheets with non-stick cooking spray.
Pour the remaining 1 cup of confectioner’s sugar into a shallow bowl. Coat hands with confectioner’s sugar. Cut away portions of the cookie dough and roll into 1-inch balls in palms of your hands. Place each ball in confectioner’s sugar and coat well. Arrange balls on cookie sheet approximately 1 1/2 inches apart.
Bake cookies, one sheet at a time, for 6 minutes. Remove from oven and quickly place several walnut pieces on each cookie, pressing in very slightly. Place cookie sheet back in oven and continue baking for 4-6 minutes.
Remove from oven and let cool for 3 minutes. Transfer cookies to wire racks to cool.
Yields: 4 dozen cookies.
