The holiday cookie recipe exchange begins thanks to Kim's suggestion. Have a favorite holiday cookie recipe? Post it in my comments, and I will post them on the main blog periodically. Post your cookie recipe by Monday, December 18th and I will enter your name in a drawing for a knitterly prize!!
Due to comment demand I present you with :
Chocolate Crackle Cookies ( Thanks, Cindy!)
8 oz. bittersweet chocolate (chopped)
1 1/4 C. flour (all-purpose)
1/2 C. unsweetened cocoa (dutch)
2 tsp. baking powder
1/4 tsp. salt
1/2 C. unsalted butter, softened
1 1/2 C. light brown sugar
2 eggs
1 tsp. vanilla extract
1/3 c. milk
1 C. sugar
1 C. powdered (confectioners) sugar
(Preheat oven to 350 degrees before baking).
Melt chocolate in double boiler or in pyrex bowl over simmering water and set aside to cool. Sift together flour, cocoa, baking powder, and salt into a med. sized bowl and set aside.
Mix butter and brown sugar on medium till fluffy, 2-3 minutes. Mix in eggs and vanilla, and then add in the chocolate. Reduce speed to low, add in 1/2 of flour mixture (above), half of the milk, then the rest of the flour mixture followed by the rest of the milk. Divide the dough into 4 equal pieces, wrap in plastic and refrigerate about 2 hours until firm.
Once your dough is cool, form dough into 1" balls (each "piece" should make about 16). Roll in granulated sugar followed by powdered sugar - to coat. Space 2" apart on cookie sheets. Bake for 14-15 minutes, until the surface "crackles". Remove and let cool.
Makes about 5 dozen. They will keep for about three days, that is if you don't have any PMSing or growing teenagers in the house!
Enjoy!
7 comments:
I love a cookie exchange idea! I can't wait to try to Chocolate Crackle Cookies. Here is an old recipe:
Gingersnaps
3/4 C shortening
1 C brown sugar
1 egg
1/4 C molasses
2 1/4 C all-purpose flour
2 tea baking soda
1 tea cinnamon
1 tea ginger
1/2 tea cloves
1/4 tea salt
Mix thoroughly the shortening, brown sugar, egg, and molasses. Blend in remaining ingredients. Cover, and chill 1 hour. Heat oven to 375 degrees F. Shape dough by rounded teaspoonfuls into balls; roll in extra fine sugar. Place balls sugared side up 3 inches apart on lightly greased cookie sheet. Bake 10-12 minutes, or just until set. Immediately remove from baking sheet. Yield: 4 dozen cookies.
(The shortening makes the cookies firm; butter may make them soft cookies. Do NOT overbake - it will be as if Ellie May Clampett baked them!) Enjoy!
Chocolate Crackles are one of my favorite cookies. Here is one I made for our Library's cookie walk:
Mint Chocolate Truffle Cookies
Ingredients:
6 squares semi-sweet baking chocolate
1 1/2 sticks butter
1 cup sugar
2 eggs
1 3/4 cups flour
1/2 tsp. baking powder
1/3 cup chopped candy canes
Microwave butter and chocolate until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, mixing until well blended after each addition. Add combined flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate at least 2 hours, or overnight.
Preheat oven to 350 degrees F. Roll heaping teaspoons of dough into 1-inch balls. Place 2 inches apart on greased baking sheets.
Bake 10-12 minutes or until tops are set. (Do not overbake.) Immediately sprinkle with chopped candy canes. Cool 1 minute on baking sheets. Remove to wire racks to cool completely.
Makes about 44 cookies.
I don't really have a favorite recipe, we love all cookies!!
Thanks for sharing all of these, though. Mmmm. We'll be trying them out!
Hi Cindy..... because of copyright reasons, I won't post this recipe, as it is a Martha recipe...LOL, however, I will direct you to this site:http://www.marthastewart.com/page.jhtml?type=content&id=recipe1660064&page=&dp=false&layout=Print&styleType=learn
I don't know if typepad will let me put it in the comments, so I linked to it on my blog too.
I made these cookies this weekend and Oh my.....they are yummy!
Those chocolate crackles sound fabulous! I posted my recipe for Polish Tea Cakes on my blog last year. Here is it, if you'd like it.
Polish Tea Cakes
1 cup butter
1 cup sugar
2 egg yolks
2 egg whites
2 cup flour
1 tsp salt
1 tsp vanilla
finely chopped pecans
raspberry preserves
Cream butter and sugar until light. Add egg yolks and mix well. Add flour, salt and vanilla. Mix and roll dough in small balls, dip in unbeaten egg white and roll in finely choppped nuts. Place on butter baking sheet and press down center of each ball with a thimble.
Bake at 325 for 10 minutes. Remove from oven and press down center again with thimble. Return to oven for about 5 more minutes. Remove from oven and fill indentation with preserves while still warm.
the recipe belongs to my bro in law.. ha makes them by the ice cream pail full and sells them where he works.. he never has any left over!
This recipe makes ALOT of cookies!
Mitch's cookies
3 cups margarine
3 cups packed brown sugar
1 1/2 cups granulated suger
2 tbsp vanilla
6 eggs
7 cups all purpose flour
3 tsp baking soda
4 cups semi sweet chocolate chips
Preheat oven to 350F. Beat butter, sugars, vanilla and eggs until light and fluffy. Mix in flour and baking soda; blend well. Stir in chocolate chips. Drop by heaping spoonfull onto ungreased cookie sheet. Cook for 12 to 14 minutes or your likes.
fudge filled toffee kisses-
1/2 cup butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1/2 cup vegetable oil
1 egg
1 tsp vanilla
1 3/4 cup flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cream of tartar
3/4 cup english toffee bits or almond brickle chips
2/3 cup chopped pecans
2/3 cup flaked coconut
additional sugar
additional pecan halves for decoration
1. in a large bowl, cream butter and sugars. beat in the oil, egg and vanilla. combine the flours, salt, baking soda and cream of tartar; gradually add to the creamed mixture. stir in the toffee bits, pecans and coconut. cut in half, cover and refrigerate 1 hour.
2. shape dough into 1 inch balls; roll in sugar. place 2 in. apart on ungreased cookie sheet. using the end of a wooden spoon, make an indentation in the center of each.
3. bake at 350 degrees for 12-14 minutes or until lightly browned, cool on racks.
filling-
1 1/2 cup semisweet chocolate chips, melted
3/4 cup sweetened condensed milk
1 1/2 tsp vanilla
in a heavy saucepan, melt ingredients together, stirring constantly, do not burn!!! when the mixture is thickened, turn off heat. plop a small spoonful onto each cookie, and top each with a pecan half. the fudge hardens enough to stack the cookies without them sticking together. makes about 5 dozen.
the original recipe from taste of home (karen barto) had you just stir the melted chocolate, condensed milk and vanilla together and put it on the cookies before baking. of course i didn't read that part until after i had baked the cookies. it worked out perfectly fine my way also ;)
these are some of the best cookies i have ever tasted in my life, enjoy!!!!
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