Monday, December 12, 2011

You Had Me At Cookie, part deux

This year my daughter decided to make Chocolate Snowflake cookies aka Chocolate Crinkles for her cookie swap. Either name describes the beautiful appearance of these cookies, which make a perfect holiday presentation. As the resident baker in my house during my tweens, this was a family favorite. The recipe is simple, and the results are delicious. Martha had a mint version of this cookie in the December 2011 issue of Living magazine. We decided to stick with the recipe we already had, no need to complicate matters. Did I actually say that?

An executive decision was made to double the recipe as my daughter needed four dozen cookies to bring, and swap. We obviously wanted to have extra cookies, as Dad was counting on it. We talked through the recipe about the proper way to measure dry ingredients vs. wet ingredients, etc. I am hopeful that my daughter will develop a love of baking like her Mom, so she can take over the job.

A little something for the Cookie Swap hostess.  A must have "crackle" nail polish to adorn her nails for the Christmas season.

The final presentation before heading off to the party.  I'm not referring to Mommy's enormous necklace of course, but the cookies.

Chocolate Snowflake Cookie Recipe:

2 cups sugar
1/2 cup veg. oil
4 (1ounce) squares unsweetened chocolate, melted
4 eggs
2 tsp. vanilla extract
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cups sifted powdered sugar

Combine first three ingredients in a large bowl; beat at medium speed of an electric mixer until blended. Add eggs, and vanilla mixing well.

Combine flour, baking powder and salt.  Add about one/fourth dry mixture at a time to chocolate mixture, mixing after each addition. Cover and chill dough for at least two hours.

Shape dough into one-inch balls and roll in powdered sugar. place cookies two inches apart on cookie sheets. Bake at 350 degrees for about 10-15 minutes.  Cool on wire racks. 


Until next time...L.

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