Tuesday, December 12, 2006
Chocolate Crinkle Cookies
It wouldn't be christmas without them. These are SO good and chocolat-ly - a little piece of heaven coated with confectioner's sugar. Amy and I invoked the spirit of Aunt Gertrude and it REALLY worked. You might want to do that too if you're making these. If your unsure of the baking time, err on the side of slightly underdone.
Chocolate Crinkle Cookies
1/2 cup vegetable oil
4 oz unsweetened chocolate, melted
2 1/3 cups granulated sugar
4 large eggs
3 1/2 cups flour
2 1/4 tsp baking powder
1 1/2 tsp vanilla
1 cup walnuts
1 cup cholate bits
1 cup confectioners sugar to roll balls in
Preheat oven to 350
Mix together all ingredients except confectioners sugar. Chill at least 1 hour. Roll into 1" balls and coat thoroughly with confectioners sugar. Place 2" apart on baking sheet and bake 15 minutes.
**Note: I usually use a little mint OR mint chocolate chips when I make them. You don't want to go everboard with the mint, but it does add an extra dimension to the flavor. I don't usually put nuts in.
Chocolate Crinkle Cookies
1/2 cup vegetable oil
4 oz unsweetened chocolate, melted
2 1/3 cups granulated sugar
4 large eggs
3 1/2 cups flour
2 1/4 tsp baking powder
1 1/2 tsp vanilla
1 cup walnuts
1 cup cholate bits
1 cup confectioners sugar to roll balls in
Preheat oven to 350
Mix together all ingredients except confectioners sugar. Chill at least 1 hour. Roll into 1" balls and coat thoroughly with confectioners sugar. Place 2" apart on baking sheet and bake 15 minutes.
**Note: I usually use a little mint OR mint chocolate chips when I make them. You don't want to go everboard with the mint, but it does add an extra dimension to the flavor. I don't usually put nuts in.
Basic Sugar Cookies
Martha Stewart's recipe from Everyday foods:
Basic Sugar Cookies
Makes 32; Prep time: 90 minutes; Total time: 2 hours
Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin. You can store cookies in airtight containers at room temperature, up to 1 week.
2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)
1. In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
2. Preheat oven to 325°. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
3. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
Note: To make icing, sift 1 1/2 cups confectioners' sugar into a small bowl. Whisk in 3 to 4 tablespoons milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid.
**Another note: I prefer a little nutmeg in these, but that's just me.
Basic Sugar Cookies
Makes 32; Prep time: 90 minutes; Total time: 2 hours
Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin. You can store cookies in airtight containers at room temperature, up to 1 week.
2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)
1. In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
2. Preheat oven to 325°. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
3. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
Note: To make icing, sift 1 1/2 cups confectioners' sugar into a small bowl. Whisk in 3 to 4 tablespoons milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid.
**Another note: I prefer a little nutmeg in these, but that's just me.
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