These are rich, intensely chocolate, brownie-like cookies, rolled in icing sugar before they're baked to create a crackled surface as they rise and spread in the oven.
Don't overbake them — they should be set around the edges but still soft in the middle. If you want to make Nenshi's red velvet cookies, add a couple teaspoons of red food colouring along with the eggs.
- 1 1/3 cups all-purpose flour
- 1 cup sugar
- 1/3 cup packed brown sugar
- ½ cup cocoa
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup butter, at room temperature
- 2 large eggs, lightly beaten
- 2 tsp vanilla
- icing sugar, for rolling
Preheat oven to 350˚F. In a large bowl or in the bowl of a food processor, combine the flour, sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and pulse or stir with a fork, pastry cutter or whisk until the mixture is well combined and crumbly. Add eggs and vanilla and stir by hand just until the dough comes together. The dough will be fairly dry — it will seem at first that there isn't enough moisture, but if you keep stirring, or get in there and use your fingers, eventually it will come together.
Place a few heaping spoonfuls of icing sugar into a shallow dish. Roll dough into 1 ½-inch balls and roll the balls in icing sugar to coat. Place them about two inches apart on a cookie sheet that has been sprayed with non-stick spray. Bake for 12–14 minutes until just set around the edges but still soft in the middle.
Transfer to a wire rack to cool. Makes more than a dozen cookies.
Lemon Crinkle Cookies
Makes 2-3 dozen
Ingredients: ½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Directions: Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.
**I recommend adding double the lemon juice and zest for a little more of a kick!!!
http://www.ldsliving.com/story/64185-food-dish-cookie-recipe-contest-winner-recipe
Ingredients:
- 1 cup butter, softened
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon grated orange zest
- 2 tablespoons orange juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped cranberries
- 1 cup white chocolate
Glaze (optional)
- 1/2 teaspoon grated orange zest
- 3 tablespoons orange juice
- 1 1/2 cups confectioners' sugar
Directions:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice.
- Combine the flour, baking soda and salt; stir into the orange mixture.
- Mix in cranberries and white chocolate, until evenly distributed.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
- Bake for 12 to 14 minutes in the preheated oven, until the edges are golden.
- Remove from cookie sheets to cool on wire racks.
- OPTIONAL GLAZE: In a small bowl, mix together orange zest, orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
Adapted from this recipe: http://allrecipes.com//Recipe/cranberry-orange-cookies/Detail.aspx
