ANN COX EASTES / KROGER
1 3/4
c sugar
1 c
cocoa
2 c
self-rising flour
4
eggs
1/2 c
canola oil
1 T
vanilla
1/2 c
plain granulated sugar, or red or green granulated sugar
48
maraschino cherries, drained, optional
Combine
sugar, cocoa and flour in a large bowl; stir to mix. Mix eggs, oil and vanilla in a separate small
bowl and beat. Combine the liquid with
the dry ingredients and beat until smooth.
Cover bowl and place in refrigerator for several hours to chill. Shape dough into 3/4-inch to 1-inch balls and
roll in sugar to coat. Place 1-inch
apart on cookie sheets. Bake cookies in
a preheated 375 F oven for 8-10 minutes or until cookies are set. If desired, place a cherry in the center of
each cookie immediately after removing from the oven. Yield:
4 dozen cookies.
**May need to clean hands while rolling cookie
balls. Keep dough chilled in between
batches of cookies being baked.
