Tuesday, December 24, 2013

Chocolate Crinkles and Merry Christmas!

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...

Chocolate Crinkles

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

Confectioners' sugar

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

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