Chocolate Crackle Tops

Preparation

1. In a large bowl, cream the butter and granulated sugar with an electric mixer on medium speed until the mixture resembles wet sand. The eggs, then beat until smooth in chocolate, vanilla, baking powder and cinnamon. With the mixer on low speed, gradually add flour, beating well.

2. Wrap soft enough to handle the dough in wax paper or plastic wrap and refrigerate 1 hour or until firm.

2. Preheat oven to 350 ° F. sheet (s) biscuit fat.

3. Form dough into balls heaped teaspoon (this could be a bit messy). Roll the balls in powdered sugar. Place half inch apart on the prepared pan (s) furnace.

4. Bake for 15 minutes until tops are puffed and cracked. Fresh cookies on a baking sheet on a rack for 2-3 minutes before placing the rack to cool completely.

Recipe Notes

• Cookies store in an airtight container for up to five days in the freezer for up to 1 month.