Page 371 - Chocolate Cake Doctor

C O O K I E S , B A R S , A N D B R O W N I E S 353

2. Place a rack in the center of the oven 4. Bake the cookies until they puff up and
and preheat the oven to 350°F. Set aside are firm around the edges but still soft in
two ungreased cookie sheets. the middle, 10 to 12 minutes. Re move the
sheets from the oven. Let the cookies rest
3. Spoon the confectioners’ sugar into a
on the cookie sheets for 2 minutes. Then
shallow dish. Remove the dough from
use a metal spatula to transfer them to
the refrigerator. Spoon out teaspoonfuls
wire racks and allow them to cool com-
of the batter and gently roll them into
pletely, 15 minutes.
balls between your palms. Place these
balls in the dish of confectioners’ sugar 5. Repeat the process with the remaining
and roll them around with your finger- cookie dough.
tips until they are coated with sugar.
Store the cookies in an airtight con-
Coat only as many cookies as you’ll bake
tainer at room temperature for up to 1 week.
at one time. Place the balls about 2
Or freeze them, wrapped in foil and placed
inches apart on the ungreased cookie
in a plastic freezer bag, for up to 3 months.
sheets. Place the sheets in the oven. (If
Thaw the cookies overnight on the counter
your oven cannot accommodate both
before serving.
cookie sheets on the center rack, place
one on the top rack and one on the cen-
ter rack and rotate them halfway
through the baking time.)