• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/4 cup Blood Orange EVOO (this adds some wonderful citrus flavor)
• 2 large eggs
• 1-1/2 tsp. vanilla
• 1 cup AP flour
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 2 tsp. finely ground espresso or coffee
• 1/4 cup confectioners’ sugar dyed orange using a liquid color not paste

Preheat oven to 350 degrees; place parchment paper or silicone liners on cookie sheets unless they are non-stick. In a  medium bowl, beat together the cocoa powder, sugar and olive oil. Add eggs, one at a time, beating until the eggs are fully incorporated.

In a small bowl, whisk together the flour, baking powder, ground espresso and salt. Add the dry ingredients into the wet ingredients until the dough comes together. Refrigerate the dough in the bowl for at least 2 hours or overnight.

Make the colored sugar with a liquid coloring and add a little at a time to the confectioners’ sugar until you reach the desired color. I first tried making it in a small food processor and then further combined it using a sieve. 

Portion dough with a spring loaded tablespoon scoop, drop each ball into the sugar and roll each portion into a ball. The dough is very sticky and this minimizes touching the balls with your hands.. Roll balls in the confectioners’ sugar until fully coated and place on the prepared baking sheets.

Bake for 10-12 minutes or until the tops of the cookies look cracked. Cool cookies on the baking sheets for 5 minutes and then transfer to wire racks to cool completely.

Makes 2 dozen cookies

Recipe by cookingwithauntjuju.com