about 3 to 4 dozen cookies


  • Fudge
    “Crackles” Dough
  • 1
    cup sifted flour
  • 1
    teaspoon baking powder
  • ¼
    teaspoon salt

  • ounces unsweetened chocolate, melted
  • 1
    cup plus 2 tablespoons sugar or the equivalent of 1 cup plus 2
    tablespoons sugar in granulated sugar substitute
  • ½
    cup cooking oil (corn, canola, or safflower oil)
  • 2
    eggs, at room temperature (see note)
  • 1
    teaspoon vanilla extract
  • Sifted
    confectioners' sugar or granulated sugar or granulated sugar substitute as needed


together the flour, baking powder, and salt; set aside. 


the top of a double boiler, over very hot, but not simmering or boiling,
water, melt chocolate; cool melted chocolate slightly.


a large bowl, combine sugar and oil, beating well.  Add eggs and vanilla, beating until mixture
is thick and light lemon colored.  Stir
in flour mixture and cooled melted chocolate. 
Cover and chill dough in the refrigerator for several hours. 


chilled dough by rounded teaspoonfuls into confectioners' sugar or granulated
sugar spread on a sheet of wax paper. 
Using hands, form dough into ¾ to 1-inch diameter balls, coating each
well (may use granulated sugar or granulated sugar substitute, coating
each cookie lightly, if desired
If dough becomes too soft while making cookie balls, return dough to the
refrigerator to firm up for about 10 to 15 minutes.  


cookie balls, 3 inches apart, on greased baking sheets.  Bake in a preheated moderate oven (350
degrees F.) for 12 to 15 minutes, or until done. Do not overbake as
cookies will become firm upon cooling.
Cool cookies on baking racks. 
Store in an airtight container.


Note: May reduce the amount of
oil to ¼ cup plus ¼ cup Smucker's Shortening & Oil Baking

 Replacement.  May need to add 1 to 2 tablespoons flour if
dough is too soft.

Note: May omit egg; add the
equivalent in egg substitute, I E Egg Beaters.  Or use 4 egg whites in place of 2 eggs.


 Add ½ cup finely chopped nuts of choice
or finely chopped crystallized/ candied ginger to
cookie dough with dry ingredients.

Do not roll
cookie dough balls in confectioners' sugar or granulated sugar.

May top each
cookie ball with a pecan or English walnut half before baking.

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