|and the crinkles after!
For the Chocolate Crumbles:
1 1/4 cups all-purpose flour, spooned and leveled
3/4 cup unsweetened cocoa powder (preferably Dutch process)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs
1/4 cup confectioners’ sugar
Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
|oatmeal cookies, BH&G
For the Oatmeal Cookies:
cup butter, softened
cup packed brown sugar
cup granulated sugar
teaspoon baking powder
teaspoon baking soda
teaspoon ground cinnamon (optional)
teaspoon ground cloves (optional)
cups all-purpose flour
cups rolled oats
Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies.
For the Peppermint Meringues:
3 large eggs, room temperature (super important!)
1/4 teaspoon salt
1/3 cup sugar
1/2 powdered sugar
1/8 teaspoon extract
12 drops red food coloring
Preheat over to 200 degrees. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high until white and foamy, about 1 min. Add sugar in 3 additions, beating 2 min in between. Beat until firm peaks form. Add powdered sugar and peppermint extract and beat to blend. Pipe onto the baking sheet in 1 inch rounds. (I used a freezer bag, but I think a pastry bag would be way better.) Bake until dry (not shiny) about 2 hours.
What cookies are you making from Christmas? ❤ Sarah