Christmas

Twelve Days of Christmas Cookies – Day 1

 
One of the really great things about Christmas is all the pleasures you get to share with others. Who wouldn’t love a chocolaty, gooey little morsel as a pick me up while putting up the Christmas decorations. You’ll be their little cookie angel.
 
By rolling the dough balls in plain sugar first, the confections’ sugar does not soak in so much and stays on the surface better. Corn syrup in the dough helps prevent crystallization to produce the soft chocolate center. Oil greases flour proteins to produce a tender, to the point of gooey, chocolate center. When you bite in, they’re crisp on the surface and gooey and doughy inside.
 
Ingredients:
Makes 3 to 5 dozen, depending on size
 
1 3/4 cup plus 2 tablespoons (8.2 oz) spooned and leveled unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces semisweet chocolate, finely chopped
2 3/4 cups (19.3 oz) sugar, divided, set 1/4 cup aside to roll cookie in
1/3 cup canola oil
2 tablespoons light corn syrup
2 large eggs (3.5 oz)
1 large egg yolk (0.65 oz)
2 teaspoons pure vanilla extract
1 cup (4 oz) confectioner (powdered) sugar
 
Directions:
 
In a medium bowl, sift together the flour, baking powder, and salt, and set aside.
 
Chop chocolate with a serrated knife into fine pieces. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir.
 
In a mixer with the paddle attachment, beat together 2 1/2 cups (17.5 oz) of the sugar, the oil, and corn syrup to blend. Beat in the eggs, egg yolk and vanilla. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed.
 
Wrap the dough in plastic to form a log and refrigerate for 1 hour or until firm enough to roll into balls.
 
About 30 minutes before you are ready to bake, arrange a shelf in the middle of the oven and preheat the oven to 325 degrees. Line a baking sheet parchment paper.
 
Take out about one-quarter of the dough at a time to shape. Roll the dough into 1 1/2 to 2-inch balls. If dough is softer keep in refrigerator between roll balls, if firmer leave out and roll balls. Pour the remaining 1/4 cup (1.8 oz) granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners’ sugar does not soak in so much and stays on the surface better.)
 
Arrange cookies 2 inches apart on the parchment paper. For crisp cookies, bake 12 to 14 minutes. You can have several sheets with cookies ready but keep them chilled in the refrigerator.
 
Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.
Chocolate Crinkle Cookies
Yields 40
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137 calories
26 g
14 g
4 g
1 g
1 g
34 g
35 g
20 g
0 g
3 g
Nutrition Facts
Serving Size
34g
Yields
40
Amount Per Serving
Calories 137
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 14mg
5%
Sodium 35mg
1%
Total Carbohydrates 26g
9%
Dietary Fiber 0g
2%
Sugars 20g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 3/4 cup plus 2 tablespoons (8.2 oz) spooned and leveled unbleached all-purpose flour
  2. 1 1/2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 8 ounces semisweet chocolate, finely chopped
  5. 2 3/4 cups (19.3 oz) sugar, divided, set 1/4 cup aside to roll cookie in
  6. 1/3 cup canola oil
  7. 2 tablespoons light corn syrup
  8. 2 large eggs (3.5 oz)
  9. 1 large egg yolk (0.65 oz)
  10. 2 teaspoons pure vanilla extract
  11. 1 cup (4 oz) confectioner (powdered) sugar
Instructions
  1. In a medium bowl, sift together the flour, baking powder, and salt, and set aside.
  2. Chop chocolate with a serrated knife into fine pieces. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir.
  3. In a mixer with the paddle attachment, beat together 2 1/2 cups (17.5 oz) of the sugar, the oil, and corn syrup to blend. Beat in the eggs, egg yolk and vanilla. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed.
  4. Wrap the dough in plastic to form a log and refrigerate for 1 hour or until firm enough to roll into balls.
  5. About 30 minutes before you are ready to bake, arrange a shelf in the middle of the oven and preheat the oven to 325 degrees. Line a baking sheet parchment paper.
  6. Take out about one-quarter of the dough at a time to shape. Roll the dough into 1 1/2 to 2-inch balls. If dough is softer keep in refrigerator between roll balls, if firmer leave out and roll balls. Pour the remaining 1/4 cup (1.8 oz) granulated sugar into one bowl and the confectioners' sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners' sugar. (By rolling in plain sugar first, the confectioners' sugar does not soak in so much and stays on the surface better.)
  7. Arrange cookies 2 inches apart on the parchment paper. For crisp cookies, bake 12 to 14 minutes. You can have several sheets with cookies ready but keep them chilled in the refrigerator.
  8. Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.
beta
calories
137
fat
4g
protein
1g
carbs
26g
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