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Parve
Easy
2 Hours, 30 Minutes
Diets 
In general, liquid oils aren’t a direct replacement for margarine or butter; if using, you will likely need a smaller amount. In this recipe, I specifically use oil so that the cookies maintain their shape. These soft chocolatey cookies are coated in a delicious dusting of powdered sugar. Yield: 20 to 22 cookies
1 cup Mishpacha Flour
1/2 cup Gefen Cocoa Powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup oil
2 eggs
1 teaspoon vanilla extract
1 cup Gefen Confectioners’ Sugar or other powdered sugar
In a medium-sized bowl, mix flour, cocoa powder, baking powder and salt. Set aside.
In the bowl of a mixer, cream sugar and oil for two minutes, or until mixture is light and fluffy.
Add eggs and vanilla extract and mix until combined. Add flour mixture and mix on medium-low speed until combined. Form dough into a ball and cover with plastic wrap. Refrigerate for at least two hours and up to 24 hours.
Preheat oven to 350 degrees Fahrenheit.
Unwrap the dough and form into one-inch balls. Pour powdered sugar onto a plate. Roll balls in powdered sugar until fully coated.
Transfer to a Gefen Parchment-lined baking sheet and bake for 10 minutes. Let cool on baking sheet for three minutes before transferring to a cooling rack.
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hiiiiiiiiiiii wtsp
Do the cookies freeze well?
Yes, yes!
Yummm! They came out so delicious and so pretty! Thank you so much Sara and Yossi Goldstien!!!!
Delicious recipe!
I add chocolate chips, makes it yummm!
yum