RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5394
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| Recipe Name: |
Black and Whites - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
99.99
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
14.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.15
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
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Directions:
Do not preheat oven yet - dough must chill before baking.
Melt chocolate chips with butter - microwave on high for 2 minutes and stir until smooth.
Mix in sugar and let cool. Add eggs, one at a time, mixing well after each addition. Mix in vanilla, baking powder and salt. Add flour and mix well.
Chill dough for at least 4 hours (overnight is even better).
When you are ready to bake, preheat oven to 350 degrees with the rack in the middle position.
Roll walnut-sized balls with your hands (you can use a disher to measure. This is messy, so wear gloves if you wish). Drop the dough balls into the bowl with the powdered sugar and roll them around until they are coated. (If the dough gets too warm, stick it back in the refrigerator until you can handle it again.)
Place the balls on a greased cookie sheet, 12 to a standard sheet (they will flatten as they bake). Bake at 350 degrees for 12 to 14 minutes. Let them cool on the cookie sheet for 2 minutes, then remove them to a wire rack to finish cooling. |
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| Nutrition per Serving: |
| Calories: |
290 |
Total Carbs: |
38.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
41.8 |
Fat: |
12.7 |
Protein: |
3.43 |
| Fiber: |
1.85 |
Sodium: |
171.06 |
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