(4 dozen)In a double boiler, melt the buttery spread and chocolate.
1/2 cup Earth Balance Buttery Spread
4 ounce 100% Cacao unsweetened chocolate
Cool slightly. Beat in:
3/4 cup sugar
2 vanilla beans, scraped innards
1 cup all purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
Add dry ingredients to bowl just until mixed.
Shape dough into balls, 1 tablespoon each.
Roll in powdered sugar:
1/4 cup confectioners sugar
Place on baking sheet lined with parchment paper.
Bake at 350 F. for 12 minutes.
Sift more powdered sugar over cookies after cooling.
The recipe was inspired by The Local Palate.