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Nathaly Burnett 253-732-9535     Email Nathaly

Chocolate Crinkles

January Christmas Cookies: My daughter Emily and I are trying a new cookie recipes each month this year. Then we can  decide which cookies to include in our Cookie Gift Box for Christmas 2013. I personally liked the ease of  making these cookies. Emily liked them just because they are chocolate!

Chocolate Crinkles

4 ounces unsweetened chocolate

1/2 cup shortening

3 eggs, lightly beaten

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons vanilla

1/4  teaspoon salt

2 cups all-purpose flour

2/3  cup powdered sugar

 

  1. In a small saucepan combine chocolate and shortening. Heat and stir over low heat until melted and smooth. Cook for 15 minutes
  2. In a large bowl, combine eggs, sugar, baking powder, vanilla, and salt. Stir in chocolate mixture. Gradually add flour, stirring until thoroughly combines. Cover dough. Chill about 2 hours or until dough is easy to handle.
  3. Preheat oven to 375 F. Lightly grease cookie sheets: sheet aside. Shape dough into 1-inch balls. Roll balls in powdered sugar to coat generously. Place balls 2 inches apart on the prepared cookie sheets. Bake about 10 minutes or until edges are just set. Transfer to a wire rack and let cool. Makes 60 cookies. 

TO STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Freeze for up to 3 months.

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