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Ingredients
1/4 cup butter
1 1/2 cups sugar
3 ozs. unsweetened
chocolate, melted and cooled slightly
1 teaspoon vanilla
extract
3 eggs
2 cups all-purpose flour
2 teaspoons baking
powder
1/2 teaspoon salt
confectioner's
(powdered) sugar
6 oz. bag chocolate
nonpareils (with white or colored candies) (see
recipe description for details)
Directions
In an electric mixer
bowl, add butter, sugar, melted chocolate and
vanilla and mix on low-medium until blended. Add
eggs, one at a time, mixing until blended after each
addition.
In a separate
medium-sized mixing bowl, sift together the flour, baking
powder and salt. Add the flour mixture to the
electric mixer bowl and mix on low just until
well-blended, scraping the sides to incorporate all.
Cover cookie mixture and place in the refrigerator.
Chill for about 30 minutes.
Preheat oven to 350°
F. Butter or spray baking sheets with nonstick
spray. Place confectioner's sugar in a small bowl.
Roll dough into 1-inch balls, then roll each ball in
confectioner's sugar to thoroughly coat. Place balls
on baking sheets about 2 inches apart and bake for
12-15 minutes, or until outer edges appear set.
(Note: Centers of cookies might appear a little
undone, but you can remove them from the oven if the
outer edges are set, as this will ensure a chewy
cookie.)
Immediately after
removing cookie sheets from the oven, place a
nonpareil on the center of each cookie and lightly
press down. (The chocolate on the bottom of the
nonpareils will soften from the cookies' heat and
will seal to the top of the cookies.) Note: Do not
touch nonpareils after you have placed them on
the cookies, because the softened chocolate will squish
if touched. Allow cookies to sit for 1 minute after
applying nonpareils, then carefully transfer cookies
to a cooling rack with a spatula. May be served warm
while chocolate nonpareils are soft and melty, or
cooled after nonpareils have hardened. Store in
air-tight container. |
