Christmas is here! Though my chosen color is blue, I'm not having a blue Christmas at all. In fact, I'll be somewhere near the ocean, having a great time with family and friends.
Here's to my readers, chocolate crinkles, to end a sweet Christmas...
Makes 60 to 72 cookies
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable shortening
4 ounces unsweetened chocolate
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
Combine the flour, baking powder, and salt, set aside.
In the top of a double boiler over hot but not boiling water, melt the shortening and chocolate. Transfer the mixture to a mixing bowl and, with an electric mixer, beat in the granulated sugar. Add the eggs, one at a time, beating well. Stir in the vanilla. Add the dry ingredients and mix well. Chill the dough for at least 1 hour.
Preheat the oven to 350F. Line cookie sheets with parchment paper or butter them.
Form the dough into balls about 1 inch in diameter and roll each ball in confectioners' sugar. Place the balls about 2 inches apart on the prepared cookie sheets, flattening the ball slightly. Bake in the middle of the oven for 8 to 10 minutes, or until cookies are firm around the edges but still soft in the center. For crisper cookies, bake a little longer.
Source: The Christmas Cookie Book by Judy Knipe and Barbara Marks