Red Velvet Crackle Cookies

2 oz. white chocolate
1-1/4 c. all-purpose flour
2 T. unsweetened cocoa powder
1 t. baking powder
1/4 t. salt
2 large eggs
3 T. vegetable oil
1-1/2 t. red food coloring
3/4 c. granulated sugar
1 c. confectioners' sugar

Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. In a separate bowl, combine flour, cocoa powder, baking powder, and salt; set aside.

Whisk the eggs, vegetable oil, and food coloring in a large bowl; whisk in the granulated sugar and melted white chocolate until smooth. Stir the flour mixture into the egg mixture with a wooden spoon until combined. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 2 hours or overnight.

Position racks in the upper and lower thirds of the oven and preheat to 300 degrees. Line 2 baking sheets with parchment paper. Put the confectioners' sugar into a bowl. Roll tablespoonfuls of dough into balls; toss the balls in the confectioners' sugar to coat. Slightly flatten the balls, then dip again in the sugar. Arrange the cookies 2 inches apart on the baking sheets. Bake, switching pans halfway through, until the cookies are puffed and firm, 16 to 18 minutes. Let cool completely on baking sheets.

About 24 cookies.

From Food Network Magazine, Dec. 2014, p. 201.