Ingredients:

1 1/3 cup sugar

2 eggs

6 tbsp. cocoa

1/2 cup butter

1 tsp vanilla

2 tsp baking powder

2 cups flour

1/2 tsp salt

powdered sugar

Directions:

1. Melt butter and stir in cocoa. Put in a bowl. Stir in the sugar. Add the eggs and vanilla stirring well. Add the baking powder and salt, mix well and then add all the flour and mix until combined. 2. Remove dough from the bowl and wrap in plastic wrap. Refrigerate for an hour.

3. Preheat oven to 350 and remove dough from refrigerator. Pour powdered sugar into a zip lock bag or a Tupperware container. Roll dough into 1-inch balls and place in powdered sugar. 4. Once you have a dozen close bag or container and shake until the cookie balls are coated. Remove dough balls and place on a greased cookie sheet or one lined with a silicone mat. Repeat for the rest of the dough.

5. Bake for 8-10 minutes or until the edges are firm but the middle is still a little gooey. For people in Lebanon, don't use the local powdered sugar because it contains a significant amount of cornstarch, hence the cookie dough absorbs the coating before baking and you won't have this sugar final effect. Purchase imported packaged powdered sugar for this recipe.

Bon Appetit!