Chocolate Pixie cookies

by Namrata
(India)

Ingredients:



2 cups white table sugar
4 eggs, beaten



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!