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Chocolate Crinkles




Source of Recipe


Vegetarian Times, December 1997, page 38


Recipe Introduction


The tops of these cookies "crinkle" or crack when baked, creating an
attractive contrast between the dark chocolate cookie and the white
confectioners' sugar on top.


List of Ingredients




1/2 cup margarine (1 stick), softened
4 ounces unsweetened chocolate, melted
1 cup packed light brown sugar
1/4 cup granulated sugar
8 ounces firm silken tofu, drained and mashed
2 teaspoons vanilla extract
1 tablespoon baking powder
1/2 teaspoon salt
2 cups unbleached all-purpose flour
1 cup confectioners' sugar

Recipe



In heavy-duty mixer, or large bowl using sturdy hand mixer, beat margarine,
chocolate, and brown and granulated sugars until light and fluffy. Beat in
tofu until well blended. Beat in vanilla, baking powder and salt. Add flour
in batches, beating well after each addition. Transfer dough to small bowl,
cover and chill overnight.

Preheat oven to 350° F. Lightly grease one or more cookie sheets.

Place confectioners' sugar into small bowl. Scoop dough by level
tablespoonfuls and roll into balls. Drop into confectioners' sugar and roll
to coat. Place cookies 2 inches apart on prepared cookie sheet(s).

Bake until set, about 15 minutes. Let cookies rest on sheet 5 minutes, then
remove to wire racks to cool. (Store cookies in airtight container at cool
room temperature up to 1 week.)

Makes 42 cookies.