Ingredients:
2 oz white chocolate
1 1/4 c all purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
2 large eggs
3 tbsp vegetable oil
1 1/2 tsp red food coloring
3/4 c granulated sugar
1 c confectioners’ sugar
Directions:
Put the white chocolate in microwave safe bowl and microwave in 30 second intervals, stirring until smooth. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl; set aside.
Whisk the eggs, vegetable oil and food coloring 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 wooden spoon until combined. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 2 hours or overnight.
Position racks in the upper and lower thirds of the oven and preheat to 300 degrees. Line 2 baking sheets with parchment paper. Put the confectioners’ sugar in a bowl. Roll tablespoonfuls of dough into balls; toss the balls in the confectioners’ sugar to coat. Slightly flatten the balls, then dip again in confectioners’ sugar. Arrange the cookies 2 inches apart on the prepared baking sheet. Bake, switching the pans halfway through, until the cookies are puffed and firm, 16 – 18 minutes. Let cool completely on the baking sheets.
