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Microwave Chocolate Crackle Cookies
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Recipe Information
Laura in Missouri

Serves/Makes:about 4 dozen cookies

  • 10 tbsp (150 ml) butter or margarine
  • 6 tbsp (90 ml) Hershey's Cocoa
  • 1 cup (225 ml) sugar
  • 2 tsp (10 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 2 eggs
  • 1 tsp (5 ml) vanilla
  • 2 cups (475 ml) unsifted all-purpose flour
  • 1/2 cup (125 ml) chopped nuts
  • confectioners' sugar
  • Microwave butter in medium micro-proof bowl at high (100%) for 45 to 60 seconds or until melted.
  • Add cocoa; blend well.
  • Beat in sugar, baking powder, salt, eggs and vanilla.
  • Stir in flour and nuts.
  • Refrigerate at least 8 hours or until firm.
  • Shape dough into 1-inch balls; roll in confectioners' sugar.
  • Cover micro-proof plate with wax paper.
  • Place 8 balls 2 inches apart in circular shape on wax paper.
  • Microwave at medium (50%) for 1 1/2 to 2 minutes or until surface is dry but cookies are soft when touched.
  • Cool on wax paper on countertop.
  • Repeat cooking procedure with remaining dough.
  • Before serving, sprinkle with additional confectioners' sugar.

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