Mint Chocolate Crackles
They melt in your mouth! You can also make these without the mint for a plain chocolate crackle cookie.
Ingredients:
2c flour
1c unsweetened cocoa powder
2c white sugar
2tsp baking powder
1/2 tsp salt
1/2c vegetable oil
4 eggs
1tsp vanilla extract
1tsp peppermint extract
1/2c confectioners sugar for rolling cookies in
In a medium bowl, mix together the cocoa, sugar, and oil. Beat in eggs one at a time, then stir in the vanilla and mint. Combine the flour, baking powder and salt, then stir into the cocoa mixture in batches. Cover the dough and chill for at least 2 hours.
Preheat the oven for 350F degrees. Line cookies sheets with parchment paper. Roll dough into one inch balls, then coat with confectioners sugar before placing on the prepared cookies sheets.
Bake 10-12 minutes. Remove from the sheet immediately and cool on a wire rack (If they sit too long on the sheet they will spread).
Another favorite of mine that are good year-round are Earl Grey Tea Cookies! These little shortbread cookies have real tea leaves in them and have a very unique flavor. You could try a differently perfumed black tea such as peach or vanilla for a different effect. (Not my picture) Recipe from Real Simple Magazine, as I'm too lazy to re-type mine (it's the same).
Ingredients:
* 2 cups all-purpose flour
* 1/2 cup granulated sugar
* 1/2 cup confectioners' sugar
* 2 tablespoons Earl Grey tea leaves, from approximately 6 tea bags
* 1/2 teaspoon salt
* 1 teaspoon pure vanilla extract
* 1 tablespoon orange zest (optional)
* 1 cup unsalted butter, cut into pieces
1. Heat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed.
2. Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes.
3. Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart.
4. Bake until the edges are JUST brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
For a change, I'm going to try rolling the dough out in sheets before chilling and using my new teapot cookie cutter on them!
