January 14, 2013
1 cup (200 g) margarine
3/4 cup cocoa
2 cups sugar
2 large eggs
2 tsp vanilla
1 1/2 cups flour
1/2 tsp salt
1 cup chopped nuts
nonpareil candies, for decoration
Preheat oven to 375°F (190°C). Melt margarine. Cool slightly and pour into a mixing bowl. Add cocoa, sugar, eggs, and vanilla and beat together. Add flour and rest of ingredients. Wet hands and form into medium-sized balls or drop from a tablespoon 2 inches (5 cm) apart onto a cookie sheet lined with parchment paper.
Bake for 8 minutes for a very chewy cookie and 10 minutes for a slightly crispier cookie. Be sure to rotate pans in middle. As soon as cookies are removed from oven, place a nonpareil candy in the center of the cookie, pressing down ever so slightly.
For a slightly healthier version, use ¾ cup oil in place of the margarine, just 1½ cups sugar and whole wheat pastry flour. (That’s how I made it.) Oil makes the cookies a little crunchier, whereas margarine makes them chewier.
Make sure cookies are completely hardened and that the chocolate from the nonpareils is totally dry before stacking and freezing. Use different colored nonpareils (we used brown and white) to match your simchah motif.
Read "Readers Requests #2" by Brynie Greisman here.
This recipe originally appeared in Mishpacha Magazine.