Tuesday, December 28, 2010

Chocolate Crinkle Peppermint Cookie

A Merry Christmas indeed! Must I really wait another three hundred and sixty something days until the smell of gingerbread suffocates my kitchen air again? I'm just going to have to finagle a way in which I can justify baking Christmas-specific goodies in May while still feeling ethical about it!

We all have favorite Christmas cookies, or so I reckon. Spritzes, sugar, gingerbread men, 7-layer bars, chocolate orange, chocolate-chocolate, chocolate double chip, almond sandies, pecan sandies....for no explicable reason at all, this year I needed a shift from my typical anthology of holiday cookies. Yes, something new to add to my collection.

The photo above depicts three new "cookies" (although one IS a muffin, mind you) I tried out and then distributed among my in laws. Each treat received favorable reviews: my MIL and FIL loved the chocolate peppermint. An SIL adored the grapefruit bar cookies. My 2 year old snarfed the muffins on a car ride home. They tickled and struck cords with each varied palate! Whew- I can wipe my brow with some relief.

We WERE about to add Eggnog Cheesecake bars to the mix, buuuuuuut we got hasty and used up our 'nog in some homemade ice cream to satisfy a few urgent cravings. Homemade eggnog ice cream? Insanely ridiculous. We'll discuss that one later and in greater detail.

Um, but for now, here's the Chocolate Peppermint Crinkle recipe I used (the other two recipes I'll post soon). The peppermint extract is a must- crushed candy cane then makes it official. The outcome is simple, pretty, and devastatingly festive!!! You know what that can be like.

For some unthinkable reason that I like to blame on nursing and a being sick, I cannot find the original recipe I used for these, so I am typing in another Chocolate Crinkle Cookie recipe that I find to be very close to what I used.

Peppermint Chocolate Crinkle Cookies

1/2 cup veg. oil
4- 1 ounce squares, unsweetened chocolate, melted slowly in a double broiler
2 cups sugar
4 eggs
2 tsp peppermint extract (or mint extract, aka)
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups powdered sugar
1 package red-white stripped peppermint candy canes, crushed

Mix oil, melted chocolate, and sugar. Blend in one egg at a time until well mixed. Add the mint extract and stir in the flour, baking powder, and salt. Chill at least 2-3 hours. Shape into 1" shape balls and roll in powdered sugar. Bake on greased cookie sheets at 350 for 10-12 minutes (mine baked in 8 minutes, so watch over most prudently!!). Upon removing them from oven, immediately press crushed candy canes into each top. Allow to cool on wire rack.

1 comment:

Corinne said...

Hello! I see in that picture something I MUST have the recipe for - Double Gingerbread Sour Cream MUFFINS? Any way you could email that to me? If you go to my blogger profile, there is an "email me" button, I'd surely appreciate that :)