Jeananne Martin has added a photo to the pool:
Chocolate Crinkle Cookies
(Recipe from Williams Sonoma)
•1/2 cup confectioners’ sugar
•1 2/3 cups all-purpose flour
•1/2 cup unsweetened cocoa powder
•1 1/2 teaspoons baking powder
•1/4 teaspoon salt
•8 tablespoons (1 stick) unsalted butter, at room
temperature
•1 1/4 cups sugar
•2 eggs
•1/2 teaspoon vanilla extract
Directions:
Before you start
Preheat an oven to 350°F.
Grease 2 baking sheets with butter. (Silpat-type sheet worked fine too)
Put the confectioners’ sugar into a bowl and set aside.
Mix the ingredients:
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
Form the cookies:
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners’ sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.
Bake the cookies:
When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack for 15 minutes. (I cooled for 10 or less & they worked out fine)
Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.
I doubled the recipe and was able to get about 70 cookies.
These are a nostalgic treat for me. :)
via Recipes to Share Pool http://www.flickr.com/photos/missalee/11031038956/in/pool-34955636712@N01
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