It’s a big week for me: it’s my birthday, I got a new job (soon to be a Brand Coordinator for Lifetime and Food Network!), and I’m a guest blogger for FoodStory – this great startup that provides information on Toronto’s farmers markets and even has delivery if you can’t make it (or can and just can’t carry it all home). I wrote about my why for starting this blog, my love of markets (which was definitely initiated by my Nana), and shared this beautiful recipe (I mean it, look at the photos, these cookies are pretty!) which happens to be dairy-free. Check out the post and hope you enjoy the cookies!
Zebra Fudge Cookies
- ½ cup canola or vegetable oil
- 2 cups sugar
- 2 cups all-purpose flour
- 1 cup good quality Dutch process cocoa powder
- 4 large eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- Confectioner’s sugar
Preheat oven to 350oF. Line two large cookie sheets with parchment paper and set aside. In a large bowl, mix the oil, sugar, flour, cocoa powder, eggs, vanilla, and baking powder, until a soft dough forms. Roll dough into golf ball sized balls (it’ll make roughly 18 of them, warning: this part is kind of messy). Fill a small bowl with confectioner’s sugar and stir with a fork to break up any clumps. Lower the balls, one at a time, into the bowl and toss to coat completely. (I did 3 at a time, and shook them in my hands individually after they were coated to get off the excess sugar.) Put them onto the prepared pans, leaving space between the dough balls to allow for speading during baking. Bake for 14-18 minutes. Remove and cool completely.
Source: Susie Fishbein
This recipe has been entered in the Christmas in July Cookie Contest as a member of Food Bloggers of Canada!