Black Walnut Chocolate Pixies Recipes

CHOCOLATE PIXIES

Steps:

• Melt butter and chocolate together over low heat or in the microwave.
• In a medium bowl, mix eggs and sugar with an electric mixer until smooth. Stir in melted chocolate mixture. Sift together the flour, baking powder, and salt . Stir dry ingredients into the egg mixture by hand until well blended. Refrigerate for at least 2 hours.
• Preheat oven to 300 degrees (150 degrees C). Grease cookie sheets.
• Shape rounded teaspoonfuls into balls and roll in confectioners' sugar. Place cookies 2 inches apart on prepared cookie sheets. Bake for 12 to 15 minutes or until firm to touch.

CHOCOLATE PIXIES

Steps:

• In large saucepan melt margarine and choclate over low heat, stirring constantly until smooth.
• Remove from heat, cool slightly Add flour, walnuts, baking powder,salt, sugar and eggs, add chocolate to mixture.
• Cover dough with plastic wrap and refrigerate 1 hour for easier handling.
• Heat oven to 300 degrees, shape dough into 1 inch balls, roll balls into powdered sugar, coating heavily, place 2 inches apart on greased baking sheet, bake for 13-18 minutes.
• Remove from cookie sheet to cool.

BLACK WALNUT CHOCOLATE PIXIES

Steps:

• 1. Microwave chocolate and butter in large bowl, stirring often, until melted and smooth, 1 to 3 minutes; let cool slightly. In separate bowl, whisk flour, walnuts, baking powder, and salt together.
• 2. Slowly whisk granulated sugar into cooled chocolate mixture until combined. whisk in eggs, one at a time until combined. Fold in flour mixture until just combined. Cover and refrigerate until firm, about 2 hours.
• 3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Meanwhile, line two rimmed baking sheets with parchment paper. Spread confections' sugar in shallow dish. Working with 1 tablespoon of dough at a time, roll dough into balls, then roll balls in confectioners' sugar to coat.
• 4. Transfer balls to prepared sheets, spaced about 2 inches apart. Bake cookies until edges are set but centers are still soft and puffy, 18 to 20 minutes, swiching and rotating baking sheets halfway through baking. Let cookies cool on sheets for 10 minutes, then transfer to wire rack and let cool completely before serving. Repeat with remaining dough using cooled, freshly lined baking sheets.
• 5. The recipe was alittle vague but after reading it a few times I took it to mean that you bake it 9-10 minutes on lower rack and then switch it to upper rack to finish baking for 9-10 minutes. It turned out well any way.

BLACK WALNUT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 1-1/4 cups walnuts. Finely chop the remaining nuts. , Shape dough into two 15-in. rolls. Roll in chopped nuts, pressing gently. Wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 300° for 12 minutes or until lightly browned. Remove to wire racks.

CHOCOLATE PIXIES

Steps:

• Melt the shortening and chocolate in a bowl over hot water; cool slightly.
• Take off heat and using an electric mixer, blend in the sugar.
• Beat in eggs--one at a time beating for 1 minute after each addition.
• Add the vanilla.
• Add the flour, powder, and salt and mix well.
• Chill for 15 minutes as the dough will be very soft.
• Put the confectioners sugar in a shallow bowl so you can put the rolled balls in it.
• Roll dough into balls the size of a walnut and roll in the confectioners sugar.
• Bake in a 300 degree oven for 12-15 minutes.
• Should be soft to touch in oven; should be chewy when done.