Chocolate Pixie Cookies…with a twist.

we had a Indian type dinner tonight. It was hot and friends came over nad we did vegetarian kabobs, fried bread, salad, and these cookies. You can read about the main portion of the dinner at apronstrings and simmering things however i am posting the cookies here. My camera is messed up still but Marc has promised to work on the problem so hopefully pictures will be up soon.
Dop you remember the crinkly chocolate pixie cookies, rolled in confectioners before baking? The come out of the oven with gorgeous hills and valleys made more obvious by the contrast between the chocolate and white. They have long been one of my favorite cookies…Well on the lefotover queen’s forum I was reading about the foodie joust for this month..the one I chose the magic 3 ingredients for, chipotle, zucchini, and buttermilk when I started thinking about chai tea…and it was all down hill from there.
People ask me how I come up with the flavor combos that I come up with. It is simple. I am lucky most of the time! Also I can taste things in my mind in an odd sort of way and I seem to be able to instincitively know what will be good together. once i put it together in my mind it comes to life for me, much the same as my daughter plays piano by ear! Perhaps I think with my tastebuds.
Anyway..I got out my trusty Pixie cookie recipe and came up with the following recipe. I would say they were good but this does not begin to cover the reality of these cookies.

Chocolate Pixie Cookies with a Twist.
2 c flour
2 tsp baking powder
1/2 tsp salt
1 tsp cardamom
1/2 tsp cracked black pepper
12 Tbs (3/4 c) Hershey’s Special Dark Cocoa
1/2 c unsalted butter
2 c sugar
4 eggs
confectioners sugar

Cream butter and sugar, add eggs and cocoa and mix until smooth. Mix dry ingredients except confectioners and add to butter mixture. Chill for 30 minutes.
Roll 1 tsp of the dough into balls and roll in confectioners to coat. Set 2 ” apart of silpat covered baking sheet.
Bake at 300 for 18-20 minutes. Cool. Makes 48