6 small eggs
20 ounces sugar
8 oz Crisco, melted
4 teaspoons vanilla
4 ounces milk
1/2 box cocoa [125 grams]
5 cups flour
5 teaspoons Magic baking powder

For rolling
Icing sugar

Mix eggs and sugar.

Add Crisco, vanilla, milk and cocoa.

Add flour and baking powder.

Place dough in the fridge for 1 hour.

Shape into little balls.

Roll in icing sugar.

Bake at 325 degrees F for 10 minutes.

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by N. and gino Conforti. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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