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Chocolate Crinkle Cookies

I’m not very superstitious and I don’t really believe in signs. But I saw two variations of these cookies in one day, I can take the hint. Paula Deen on Food Network had her version and The Cook’s Tour had her version by Friday I was convinced I was supposed to make my version.

Chocolate Crinkles are chocolatey powdered sugar goodness. These were generally made by my mother for Christmas as part of a family Christmas cookie grouping. Someday I’ll tackle the Russian Tea Cakes (very thin Mexican Wedding Cakes), until then I maintain they taste better when my mother makes them.

Onwards to a recipe!
Chocolate Crinkles from Betty Crocker:
1/4 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar

Mix oil, melted chocolate, sugar and vanilla extract.
Stir in eggs one at a time. Add flour, baking powder and salt.

Refrigerate for 3 hours (or put into the freezer for about an hour or so)

Heat oven to 350, grease cookie sheets or place parchment paper on them.

Place teaspoon sized ball of dough into powdered sugar. Roll around in powdered sugar until completely covered. Place 2 inches apart from each other on cookie sheet.

Bake for 10 to 12 minutes or until almost no imprint remains when lightly touched in the center. Immediately remove from cookie sheet to cooling rack.

Enjoy!

If you want a lighter recipe replace oil with applesauce and eggs with 1 cup fat free egg product. When adding the egg product, you’ll want to add it 1/4 of cup at a time.

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