Wednesday, December 13, 2006


MC asked for my recipe for Chocolate Pixies, a chocolate cookie dough rolled in powdered sugar which, when baked, creates a beautiful crackled black and white relief. I made a batch and took them to the Chicago observance of World Wide Knit in Public Day, and people remembered them!

This isn't technically MY recipe. It was given to me about 10 years ago by my friend Kate, a.k.a. Monkeyballs. I tinkered with it a little, but not much. She knows a good cookie when she sees one.

Chocolate Pixies

5 ounces bittersweet chocolate

¼ cup unsalted butter (1/2 stick)

2 1/4 cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 cups sugar

3 eggs

½ cup chopped walnuts

1 cup confectioners’ sugar

  1. Preheat the oven to 300°.
  2. In a bowl set over simmering water, combine chocolate and butter. Stir often until melted and smooth. Remove from over the hot water and allow to cool slightly. Add the flour, baking powder, salt and sugar and mix well. Add the eggs, one at a time, mixing well after each addition. Add the walnuts and stir just until combined. Refrigerate for 1 hour.
  3. Shape into balls using a small scoop or tablespoon. Roll each ball in confectioners’ sugar and place on greased or parchment-lined baking sheets.
  4. Bake for 18 to 21 minutes. Allow to cool for 5 minutes on the tray before removing carefully to a wire rack. Store in an airtight container with waxed paper between layers.

Makes 4 dozen cookies.

1 comment:

Anonymous said...

Omigod! I am so excited. Should there be any burnt frisbees strewn about Hyde Park, it wasn't me. Also, how come I don't have a cool nickname like Monkeyballs?