Rolling richly flavored cocoa cookies in white powdered sugar before baking creates a dramatic crackled look that gives these sweets—a perfect cross between brownie and cookie—a fancy appearance with virtually no effort. Use them to decorate a holiday cookie plate or for ice cream sandwiches.
Game plan: The dough freezes well—just roll it into balls (don’t dip them in the powdered sugar), place on a baking sheet, and freeze until firm. Once firm, store the dough balls in an airtight container or plastic freezer bag. To bake, remove as many balls as you need from the freezer, let thaw for 30 minutes, then roll in the powdered sugar and bake.
This recipe was featured as part of our Crazy-Easy Christmas Cookies.
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