1 c. unsweetened cocoa powder
2 c. white sugar
½ c. vegetable oil
2 tsp. vanilla
2 c. AFC barley flour
2 tsp. baking powder
½ tsp. salt
½ c. confectioners’ sugar
1. In a medium bowl, mix together cocoa, white sugar, and oil. Beat eggs in one at a time, then stir in vanilla. Combine the flour, powder, and salt. Stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
NOTE: Optional – top with a Hershey’s kiss or crushed candy cane when they come out of the oven.