"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chocolate Pixies, by Jackie Smith, is from THE SMITH FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 - 1 oz square Bakers Chocolate (melted) 2 1/2 cups plain flour 2 tsp baking powder 1/2 tsp salt 1/2 cup vegetable oil 2 cups sugar 4 eggs 2 tsp vanilla 1 cup powdered sugar
Melt chocolate in top of double boiler over simmering water or small saucepan over very low heat. Sift flour, baking powder and salt. Combine oil, chocolate and sugar. Add eggs one at a time and beat well after each addition. Add vanilla. Add sifted dry ingredients to chocolate mixture and blend thoroughly (very soft) Chill several hours or overnite. Heat oven to 350º. Lightly grease cookie sheets. Spread powdered sugar in small flat pan. Drop dough by rounded teaspoon into powdered sugar. Roll in sugar to coat and form into balls. place 2 inches apart on cookie sheet. Bake 10 - 12 minutes. Cool slightly - remove to racks. Store in airtight container one week or freezer for a month.
This is another one of our PEEK Presents that Grannie Postovit sent us. This has always been my favorite "Peek". I waited all year for this package.
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