Chocolate Crinkles

Thoughts Before Baking:

Christmas is coming and there were three families on my list who I wanted to give a gift to and thought what better way than by baking cookies!

I thought that instead of making three dozen of one cookie, I would do three different cookies. That way I would be sure to have something everyone would love. So I decided to do the Regency Ginger Cookie, as it was sweeter than gingerbread but still a Christmas-y cookie.

Then I thought I would do the Rice Krispies Cookies, as everyone loves chocolate chip.

But the third cookie I was stumped. I decided to look in my The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook and settled in Chocolate Crinkles.

From the Cookbook: “This classic cookie is beautiful. With its Appaloosa coating of confectioner’s sugar, the cracks that form the surface as it bakes, makes it a miniature work of art. Nevertheless, the true reward comes in the eating. Just barely a crisp at the edges, soft and almost brownie-like in the center, these cookies are sure to make a lasting impression.

Chocolate crinkles, a seeming standard in the cookie baker’s repertoire, actually don’t appear to have a long history. Though it feels as if they have been around forever, the earliest mention we find of them in any cookbook is 1965. This cookie is quick and easy to put together, and forgiving in the oven. If you want a crispier version, bake a few extra minutes. For a fudgier center, go with a shorter baking time.

Ingredients:

  • 1.5 Cups of Unbleached All-Purpose Flour
  • 1.5 Cups of Sugar
  • 1.5 Teaspoons of Baking Powder
  • 3/4 Teaspoon of Salt
  • 6 Tablespoons of unsalted butter, melted
  • 3/4 Cup of Cocoa Powder, natural or Dutch
  • 3 Large Eggs
  • 1/2 Teaspoon of Vanilla Extract
  • 3/4 Cup of Confectioner’s Sugar (Powdered Sugar), for coating the cookies

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Lightly grease two baking sheets.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  4. Combine the melted butter with the cocoa in a medium-sized bowl and stir until the mixture is smooth. Cool to lukewarm.
  5. Once cooled, add the eggs and the vanilla-stirring to combine.
  6. Add the wet to the dry mixture. The dough will seem dry at first, but keep mixing until it becomes the consistency of stiff brownie batter.
  7. Scoop the dough by tablespoonful and roll into balls.
  8. Roll in confectioner’s sugar to coat.
  9. Place the cookies on the prepared baking sheets and bake for 12-14 minutes.
  10. The cookies will spread out and form cracks, the insides looking a little wet.
  11. Remove cookies from oven and cool for 5 minutes before transferring to wire rack.

Thoughts After Baking:

What did I think?

You should defintely make them yourself.

For more cookies from the King Arthur Cookbook, go to 1-2-3-4 Peanut Butter Cookies

For more cookie recipes, go to REESE’S PIECES Peanut Butter Cookies

For more dessert recipes, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more recipes, go to Crostini

 

Vanilla Crackle

So I had a recipe on Gingerbread Wands which I thought would go perfect with Gingerbread Cookie Murder, but I lost the recipe and can’t make them.

So instead I will post a recipe from Joanne Fluke, but if you are interested in Gingerbread cookies, check this recipe out.

Appleturnovermurderjoannflukehannahswenson

Thoughts Prior to Cooking:

So the recipe comes from Apple Turnover Murder. This recipe intrigued me as it only had a few ingredients and seemed incredibly easy to make.

She calls it Vanilla Crack, but that has negative connotations so I changed the name.

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Ingredients:

  • Non-stick Cooking Spray or Butter
  • 1 Box of Soda Crackers ( I used saltines)
  • 2 Sticks of Salted Butter (1 Cup, 8 oz, 1/2 lb)
  • 1 Cup of White Granulated Sugar
  • 2 Teaspoons of Vanilla Extract
  • 1/2 Cup of Salted Nuts (optional)

Directions:

  1. Line a 10 by 15-inch cookie sheet with foil.
  2. Spray the foil with non-stick cooking spray or rub with butter.
  3. Cover the pan completely with a single layer of crackers, salt side up. Set aside
  4. Preheat oven at 350° Fahrenheit.
  5. Combine the butter, sugar, and vanilla in a heavy saucepan. Bring it to a full boil over medium heat, stirring constantly.
  6. Boil for five minutes, stirring constantly. Don’t stop stirring.
  7. Pour the mixture over the crackers as evenly as possible. Spread it about if needed.
  8. Sprinkle the nuts on top.
  9. Slide the pan into the oven for ten minutes.
  10. Remove pan from oven and let it cool. When they have thoroughly cooled, peel off foil, and break into pieces.

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VanillaCrackle

Thoughts After Cooking:

When I ate the first piece I thought they were okay. But then, I had to have another, and another, and another…you see why they are called crack. They are addicting! But there is no drugs in it, it is that toffee taste that is so good it destroys your self-control.

These were really good, and there is a chocolate version that I am eager to try.

For more Hannah Swensen recipes, go to Too Easy Hotdish

For more dessert, go to Cherry-Pistachio Tea Cakes

For more recipes, go to How to Make a London Fog

Gingerbread Men Cookies

gingerbread-man-wearing-santa-hat

This recipe comes from the book

presidentialcookies

Presidential Cookies: The Lure and the Love by Bev Young

Thoughts Before Baking:

I first made these cookies when my friends and I were having an Oscar party back in 2013. The rules of the party were that you had to pick a movie that was up for an Academy Award, and make one course that was relevant.

My film choice had been Lincoln, and I choose to make this Gingerbread Cookie recipe because this was one of Abraham Lincoln’s favorite desserts.

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Ingredients:

  • 1/2 Cup of Butter (1 Stick)
  • 1/2 Cup of Sugar
  • 1/2 Cup of Molasses
  • 1 Egg Yolk
  • 2 Cups of Sifted Flour
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Cinnamon
  • 1 Teaspoon of Ground Cloves
  • 1 Teaspoon of Ginger
  •  1/2 Teaspoon of Nutmeg
  • 1/2 Teaspoon of Allspice
  • Icing

Directions:

  1. In a large bowl, cream the butter with the sugar until smooth.
  2. Beat in the molasses and egg yolk.
  3. In another bowl, sift together the flour, salt, baking powder, baking soda, and spices.
  4. Gradually beat the flour mixture into the butter-egg mixture.
  5. Cover and chill the dough for at least one hour.
  6. Preheat the oven to 350 degrees F.
  7. On a lightly floured board, roll the dough to 1/4-inch thickness.
  8. Cut into gingerbread men or other desired shapes.
  9. Place cookies about 2 inches apart on an ungreased cookie sheet.
  10. Bake cookies for 8-10 minutes.
  11. Cool on cookie sheet for a few minutes.
  12. Decorate with icing if desired.

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We have our Dapper 19th century men and a couple of pirates.

gingerbreadmencookies

My favorite is the zombie cookie who ate the other on in the lower right hand corner.

Gingerbreadcookies

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Thoughts After Baking:

I loved these cookies. I’m not the biggest fan of gingerbread as I like one or two and then am done; but these were so good I ate twice as much.

And of course one the best things is decorating the cookies.

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For more ginger cookies, go to Regency Ginger Cookies

For more cookies, go to Dinomite’s Fluffy Bites

For more holiday recipes, go to Hole in One

For more dessert recipes, go to Lemon Meringue Chiffon Cake