Chocolate Mint Crinkles
Source of Recipe
Christmas Cheer
List of Ingredients
3/4 cup unsalted butter -- cut in pieces
3/4 cup sifted cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs -- beaten
2 cups sugar
1 teaspoon vanilla extract
1/2 cup finely crushed peppermint candy
2 cups powdered sugar
Recipe
Put the butter in the top of a double boiler or in a heatproof bowl
set over
a pan of simmering (not boiling) water on medium heat. When the butter
begins to melt, add the cocoa powder and stir until the butter is
completely
melted and the mixture is smooth. Take the cocoa mixture from the heat
and
discard the pan of water. Set aside to cool to room temperature.
Sift together the flour, baking powder and salt into a medium bowl.
When the cocoa mixture is cooled, whisk in the eggs, sugar and vanilla
until
smooth.
Gradually add the flour mixture, stirring with a wooden spoon.
Finally, stir in the crushed peppermint candy.
Cover the bowl with plastic wrap or foil and refrigerate for at least
6
hours or overnight.
When ready to bake the cookies, preheat the oven to 350 degrees.
Put the powdered sugar in a shallow bowl. Scoop up about 1 tablespoon
of the
dough and roll it in a ball in your hands, then thoroughly coat it in
powdered sugar.
Set the ball on a greased baking sheet. Continue with the rest of the
dough,
leaving at least 2 inches between the balls to allow for spreading as
they
bake.
Bake until the surface is well crackled and the cookies are firm to
the
touch, about 15 minutes. Let the cookies sit for a minute or two
before
transferring them to a wire rack to cool completely.
Store in an airtight container until ready to serve.
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