Food recipes
Cocoa Bombs
Cocoa Bombs Ingredients: butter, without salt margarine, regular, 80% fat, composite, stick, without salt sugars, powdered vanilla extract water, bottled, generic cocoa, dry powder, unsweetened wheat flour, white, all...
Cocoa Bombs
Ingredients:
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
vanilla extract
water, bottled, generic
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, powdered
Directions:
Preheat oven to 400F.
Beat butter, margarine and powdered sugar together until light and fluffy.
Beat in vanilla extract and water and blend thoroughly.
Beat in cocoa.
Slowly add flour and nuts and mix until completely incorporated.
Roll dough into walnut-sized balls and place on ungreased baking sheet.
Flatten balls slightly.
Bake until cookies are set but not browned, about 8 minutes.
Roll in powdered sugar while still warm.
Do not skip this step.
When cooled, roll in powdered sugar again (or sift powdered sugar over tops).
Do not skip this step.
Note: This type of cookie tends to be on the dry side.
If you want it to be moister, try underbaking by 1-2 minutes.
Ingredients:
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
vanilla extract
water, bottled, generic
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, powdered
Directions:
Preheat oven to 400F.
Beat butter, margarine and powdered sugar together until light and fluffy.
Beat in vanilla extract and water and blend thoroughly.
Beat in cocoa.
Slowly add flour and nuts and mix until completely incorporated.
Roll dough into walnut-sized balls and place on ungreased baking sheet.
Flatten balls slightly.
Bake until cookies are set but not browned, about 8 minutes.
Roll in powdered sugar while still warm.
Do not skip this step.
When cooled, roll in powdered sugar again (or sift powdered sugar over tops).
Do not skip this step.
Note: This type of cookie tends to be on the dry side.
If you want it to be moister, try underbaking by 1-2 minutes.