Dec 21, 2012

chocolate peppermint crinkles


So, I guess it's officially.  We're here.  We're (semi-)settled.  Most of the boxes are unpacked and we know where the cutting boards are.  So, it's time to get back into the kitchen, I suppose.  At least between fresh coats of paint.

We know it's official because earlier this week we were surprised to find an invitation in our mailbox for a neighborhood holiday party.

Another neighbor stopped by the next day to give us his copy of the invitation to be sure we knew we were invited.  I may have been donning pajama pants and an old college t-shirt, with my hair all a mess with a howling dog who didn't know how to react to a man coming to our door.  I may have had wallpaper scraps sprinkled across the newspapered floor as well, as I was un-wallpapering the foyer at the time.


It's time to make a good first second impression.  I mulled all week over which type of cookies to make for the party tonight.  This is what I decided on.  They're quick and easy (which is a major plus this week), while looking awfully impressive.  These little gems are festive and fudgy.  They're pretty much the child of a Thin Mint and a brownie.

Maybe the second impression will be better than the first???


Chocolate Peppermint Crinkles
Recipe adapted from allrecipes.com
Makes 4 dozen cookies

Ingredients:
  • 1 c cocoa powder
  • 2 c sugar
  • 1/2 c vegetable oil
  • 4 eggs
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 2 c flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c powdered sugar
 
 In the bowl of a stand mixer, combine the cocoa powder, sugar, and vegetable oil.  Mix until everything's incorporated.  Add the eggs, one at a time, mixing in between.  Add the vanilla extract and peppermint extract and mix again.  Finally, add the flour, baking powder and salt.  With a fork, mix the dry ingredients together a bit before using the mixer (to avoid dirtying an extra bowl).  Mix everything just until combined.  Cover the dough and refrigerate it for at least 4 hours.  I left mine overnight.

After the dough has chilled, preheat the oven to 350 degrees and line a baking sheet with parchment paper.  Prepare a small bowl with the powdered sugar.  Quickly roll the dough into about 1 1/2" balls.  Drop them one at a time into the sugar, rolling them to coat them.  Place them on the prepared baking sheet and bake for 10-12 minutes.  If you prepare additional baking sheets in advance, refrigerate them until they're ready to go in the oven.  The change from cold dough to hot oven is what causes the crinkling effect.  Once the cookies are done, allow them to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. 






No comments:

Post a Comment

I'd love to hear from you!