The Year of Bessemer Food
I had numerous requests for this recipe. I made these cookies for a couple of events this week and they were gobbled up quickly.
The recipe comes from a Hershey's cookbook.
Rich Cocoa Crinkle Cookies
Makes about 5 or 6 dozen cookies.
2 cups granulated sugar
3/4 cup vegetable oil
1 cup Hershey's cocoa
2 t vanilla extract
2 1/2 cups all-purpose flour
2 t baking powder
1/2 t salt
Combine sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.
Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
Heat oven to 350. Lightly grease baking sheet or line with parchment paper. Shape dough into 1-inch balls, roll in powdered sugar to coat. Place about 2 inches apart on prepared baking sheet.
Bake 10 to 12 minutes (I had to cook for about 15 minutes) or until almost no indentation remains when touched lightly and tops are cracked. Cool slightly and then remove from baking sheet to wire rack. Cool completely.