Sunday, December 20, 2009


Holiday baking is forced....and yet its the only time of year we make such things as crinkle/crackle cookies and bourbon balls. Roll-out short bread and least for me.

Here is my new take on chocolate crinkles.
1 stick butter, unsalted
5 squares of unsweetened baking chocolate
2 Tablespoons Frangelico (num num)
4 eggs (I use cage happy free)
1/4 teaspoon salt
1 cup sugar
1 cup packed brown sugar (I use the dark)
2 cups plus 3 Tablespoons unbleached flour
2 teaspoons baking powder
about 1/3 cup confectioners' sugar for rolling

Heat butter and chocolate in a double boiler until melted, add Frangelico stir until smooth and remove from heat. In a mixing bowl combine eggs and salt. Add sugars. Add chocolate mixture. Add flour and baking powder for form dough. Cover and refrigerate for 2 hours.
Roll into 3/4" balls roll in confectioners' sugar. Place 2" apart on greased baking sheets. Bake for 10-12 minutes at 350 degree oven.

I usually let the cookies set on the pan for about 2 minutes then place them on kraft paper to cool (I use a brown paper grocery bag...)

These cookies freeze really well.

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