- 1 cup unsweetened cocoa powder
- 1 1/2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup confectioners’ sugar
- In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
- Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
- In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Mix into the chocolate mixture on low speed until just combined. Do not over beat. Cover the dough with plastic wrap and chill the dough for four hours or overnight.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner’s sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner’s sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.
Yield: Makes approximately 50 cookies.
*This is the basic recipe but feel free to change up the flavors. Recently, I made these for work for our Thanksgiving Dinner and I mixed in 2 teaspoons of Peppermint Oil in the first bowl (wet ingredients) and once I was forming the balls for baking, I poked a finger in each one and put three White Chocolate morsels inside. They were a hit! Think of Thin Mints but not heavy as you might think. Next time, I’ll try putting in the same amount of Cinnamon Extract.
- One 17.5 oz bag Betty Crocker Sugar Cookie Mix, mixed according to package directions
- Liquid food coloring, as desired
- Rainbow sprinkles, if desired.
- Preheat oven to 350 degrees
- For rainbow pinwheels, divide dough evenly into five bowls, and color each with a different color liquid food coloring. (We used McCormick Neon shades in pink, green, blue and purple, as well as the yellow from the standard pack).
- Roll each color dough into 14 grape-sized balls.
- Combine a ball of each color and quickly roll into a larger ball. It will look like a little beachball.
- Then roll that ball between your hands and the counter or cutting board until you have a cylinder about 6 inches long.
- Starting from one end of the cylinder, roll the dough into a coil, twisting the cylinder as you go.
- Roll edges of the cookie in sprinkles.
- Repeat with remaining cookies.
- Bake the cookies for 10 to 11 minutes, or until done (fully done middle with the barest touch of golden brown on the edges).
**For my cookies, I used Gel food coloring – and just tested the vibrancy of the color after stirring. This was my first attempt at making these, and it did take me a few hours as my kitchen was rather warm and the dough was softening up quite often. I resorted to putting them in the freezer for 30 min at a time, in batches – it was fairly hot in my apartment! They turned out really well. 🙂
1 cup cold butter
2 cups all-purpose flour
1/2 cup sour cream
2/3 cup sugar, divided
1 cup ground almonds
1 teaspoon ground cinnamon
1. In a large bowl, cut butter in flour until mixture resembles coarse crumbs. With a fork, stir in sour cream until blended. Divide dough in half; shape each half into a ball and flatten. Wrap tightly and freeze for 20 minutes.
2. Sprinkle 1/3 cup sugar on a lightly floured surface; roll each portion of dough into 12 inch square. Combine the almonds, cinnamon and remaining sugar; sprinkle over dough. Using a rolling pin, press nut mixture into dough. Cut into 1-inch strips; cut each strip widthwise into thirds.
3. Place 1-in apart on greased baking sheets. Bake at 400 degrees F for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Yield: 6 dozen
Prep 25 minutes + Freezing. Bake 15 minutes/batch
Recipe by: Taste of Home
1/3 cup white sugar
1/3 cup brown sugar
1/3 cup confection sugar
1/3 cup flour
1 cup peanut butter
18 milk chocolate kisses, unwrapped
1. Preheat oven to 350 degrees F.
2. Combine all sugars, peanut butter and egg into the mixture.
3. Shape into 1-inch balls and place on ungreased cookie sheet. NOTE: if dough is too sticky to handle, refrigerate 1/2 hour or until easy to handle.
4. Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.
Yield 18 servings
Recipe courtesy of: All Recipes