Christmas Cookie Week: Day #3

#ChristmasCookies

Welcome to Christmas Cookie Week 2013! This year, 8 bloggers have come together to share a daily recipe for yummy and delicious cookies that we hope will inspire you during this season of Christmas baking! Everyone's from different parts of Canada,  except for me....I'm an Alabama Girl... but we all share a joy of baking which makes for love…fresh from the oven! 

Angie from Echoes of Laughter

Julie from Sober Julie

Stacey from This Lil’ Piglet

Joann from Woman In Real Life

Jo-Anna from A Pretty Life In The Suburbs

Grace from Sense & Simplicity

Donna From An Anglo In Quebec

Ricki Jill from Art@Home

Mike, Mike, Mike, Mike, MIKE!  It's Hump Day of Christmas Cookie Week! ;D

Of all the cookies we cooked last week, this one was by far the overall favorite because we didn't have any left to freeze.  :D  Shelley even said she'd help me bake more once school's out for Christmas.  I've had this one pinned on Pinterest for a long time, and I'm so happy I got around to baking this brownie-like little cookie.  

Chocolate Crinkle Cookies

Ingredients:

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:

Preheat an oven to 350°F. Grease 2 baking sheets with butter. 

Put the confectioners' sugar into a bowl and set aside.

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.

Add the flour mixture. Beat on low speed just until blended.

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 cookies until they're crackled and puffed, 10 to 12 minutes.  

Perfect Pairings:

Hot Chocolate with 1/2 oz. Kahlua

Mexican Hot Chocolate

Until next time...

Blessings!

Ricki Jill