Chocolate Crinkles from here
1-1/3 cups semisweet chocolate chips
1/2 cup (1 stick) butter
2/3 cup sugar
2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1-2/3 cups all-purpose flour
powdered sugar (for coating)
Place the chocolate and butter in a microwave-safe bowl, and heat on low until the chocolate is mostly melted. Stir slowly until the mixture is smooth.
In a separate bowl, beat together the sugar, eggs, and vanilla. Stir in the chocolate mixture, and then add dry ingredients. Stir until the flour is all incorporated. Cover and chill in the refrigerator for 3-4 hours or overnight. It will firm up considerably.
Preheat the oven to 325 F. Put about 1-1/2 cups of powdered sugar into a shallow bowl. This is the part where you have to work quickly. Scoop out heaping tablespoon-sized balls of cookie dough — roughly 1-1/4 inches in diameter. Roll them very briefly between your palms to make them more even, if you need to. Drop the balls into the powdered sugar, about 4-5 at a time. Gently shake and toss the bowl to coat the balls with sugar. Don't be shy with the powdered sugar - some of it bakes in so you need a lot for it to show up! (Note: You want the dough to stay firm and chilled, so you have to do this part rather quickly. I actually put the dough back in the fridge between batches.)
Arrange the coated balls on a lightly greased or parchment-lined cookie sheet, leaving about 1-1/2 inches between them. If you have to wait for the oven to finish preheating, put the cookie sheets in the fridge while you wait.
Bake the cookies for about 10-11 minutes. Remove the cookies from the oven and let them cool on a wire rack.
The blog I got this from said she was able to make 3 dozen even though where she originally got said 5 and I got about 4 dozen when I did it.
I took no pictures of the process due to hands covered in powdered sugar... it was also everywhere else in my kitchen too.
Snickerdoodles from here (Bake at 350 has some other yummy looking treats... check it out!)
2 & 3/4 c flour
1 & 1/4 tsp baking soda
2 tsp cream of tartar
1/4 tsp salt
1/2 c butter
1/2 c shortening
1 & 1/2 c sugar
2 large eggs
2 TBSP sugar
2 tsp cinnamon
Preheat the oven to 350. Line cookie sheets with parchment paper, set aside.
In a medium bowl, mix the flour, baking soda, cream of tartar and salt; set aside. In another bowl, cream the butter, shortening and 1 & 1/2 c sugar. Blend in the eggs at low speed.
Add the flour mixture (I did this in 3 additions), and mix until combined.
In a small bowl, combine the remaining sugar and cinnamon.
Roll 1 TBSP of dough into a ball and roll in the cinnamon-sugar mixture. Place dough on cookie sheet, 2 inches apart.
Bake at 350 for 8-9 minutes. Do not overbake. the centers will be soft, but will set upon cooling. (A very thin cookie spatula helps in transferring because they are so soft.) Cool on a wire rack. Makes 4 & 1/2 dozen.
The snickerdoodles were by far my favorite of all the treats I made over the holidays... they just may be one of my favorites of all time. I do love cinnamon! You should definitely try them! You definitely don't have to wait until next holidays to make some yummy cookies :)
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