- 2 ounces white chocolate
- 1 1/4 cups flour
- 2 tbsp. unsweetened cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 large eggs
- 3 tbsp. oil
- 2 tsp. Lorann Red Velvet Bakery emulsion (available at Michaels) – or 1 1/2 tsp. red food colouring or 1/2 tsp. red gel
- 3/4 cup sugar
- 1 cup icing sugar
Put the white chocolate in a microwave safe bowl for 30 second intervals, stirring until smooth. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl and set aside
Whisk the eggs, oil and food colouring in a large bowl; whisk in the granulated sugar and melted white chocolate until smooth. Stir the flour mixture into the egg mixture with a spatula until combined. Transfer the dough to a bowl and cover with plastic wrap and refrigerate until firm, at least three hours or overnight.
Position racks in the upper and lower thirds of the oven and preheat to 300°F. Line 2 baking sheets with parchment paper. Put icing sugar in a bowl. Roll tablespoons of dough into balls and then toss in icing sugar to coat. Slightly flatten balls, then dip again in the icing sugar. Arrange cookies 2 inches apart, and bake, switching the pans halfway through, until the cookies are puffed and firm – 16 to 18 minutes. Let cool completely on the baking sheets.
Makes about 24 cookies