Saturday, December 22, 2012

Black Forest Crinkle Cookies

Ok, my sister, C, rubbed off on me.  I decided to fit in a new cookie this year though I am very busy at this point.  Truth me known, these will be awesome with Crushed Candy Canes rather than cherries.  Another idea is Toasted Hazelnuts.  If you exclude cherries, though, these will no longer be "Black Forest." This comes from Cuisine at home holiday COOKIES, a magazine I picked up along the way, maybe several years ago.

Preheat oven to 350 and cut parchment to fit 2 sheet pans.  Chop 1/3 Cup dried Cherries and measure 1/3 Cup Semi-sweet Chips.  Sift 3/4 Cup Powder Sugar into a flat bowl or on a plate.  Set these things aside.

In a bowl, using a wire whip, stir together 3/4 Cup Flour, 3/4 Cup Sugar, 3/4 tsp Baking Powder, 1/4 tsp Salt.  Meanwhile, in a saucepan, melt 1/2 Stick Unsalted Butter.  To the butter add, 1/3 Cup unsweetened Cocoa Powder (like Droste if you can find it but don't use Dutch processed).  Add 1 Egg and 1/2 tsp Vanilla and stir.  Add the flour mixture and stir to combine.  Stir in the Cherries and Chocolate Chips just until combined.

Shape into 1" balls and roll 2 TIMES in the Powdered Sugar.   Arrange on the sheet pans and bake for 12-14 minutes or until the sugar is cracked.  Let cool on pan before removing them.  Store in an airtight container.

NOTE:  Locally, I buy Droste Cocoa Powder at The Fresh Market but they don't always have it.  I bought a box a few months ago for this Christmas knowing they probably wouldn't have it in December since everyone is scrambling to find it.  Another idea it to look at World Markets.

These freeze and the recipe can easily be multiplied.  Merry Christmas!

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