Combine sugar, cocoa and oil in large bowl; with electric mixer, beat until combined and appearance resembles wet sand. Beat in eggs, one at a time. Beat in vanilla.
Stir together flour, baking powder and salt in small bowl. Add to cocoa mixture, beating to mix evenly.
Cover and refrigerate cookie dough for at least 4 h ours or overnight.
When ready to bake, spray cookie sheet with cooking
spray or line with parchment paper or silicone baking mat. Scoop heaping teaspoonsful of cookie dough; roll in to balls. Place in icing sugar and roll to coat completely. Place 10 to 12 balls on prepared cookie sheet about 2 inches (5 cm) apart.
Bake in preheated 350 ̊F (180 ̊C) oven until surfaces of cookies crack and interiors still look slightly moist, 10 to 12 minutes. Cool on wire rack. Repeat with remaining cookie dough.
Ground cinnamon can be added to the icing sugar. Or , roll the cookies in colored sugar or sprinkles.
Recipe provided by:
Roseglen Hutterite Colony
4th Generation Egg Farmers