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1
Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth.
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2
Whisk the flour, cocoa powder, baking powder and salt in a medium bowl; set aside.
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3
Whisk the eggs, vegetable oil and food coloring in a large bowl; whisk in the granulated sugar and melted white chocolate until smooth.
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4
Stir the flour mixture into the egg mixture with a wooden spoon until combined.
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5
Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 2 hours or overnight.
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6
Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment paper.
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7
Put the confectioners' sugar in a bowl.
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8
Roll tablespoonfuls of dough into balls; toss the balls in the confectioners' sugar to coat.
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9
Slightly flatten the balls, then dip again in the confectioners' sugar.
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10
Arrange the cookies 2 inches apart on the prepared baking sheets.
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11
Bake, switching the pans halfway through, until the cookies are puffed and firm, 16 to 18 minutes.
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12
Let cool completely on the baking sheets.
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13
Photograph by Levi Brown
