I’ve been making the same cookies for Christmas for years now, since my kids were little. Most of my recipes come from the same book, A Baker’s Field Guide to Christmas Cookies by Dede Wilson. Such a fun book! First, the recipes are easy and turn out very well. Second, the book is cute – it reads like a field guide for an animal species. For example, she includes their habitat or where they originated and lifespan…Ha! I like this book so much, I’ve even given it as a Christmas gift.
The cookies that make the cut for my Christmas tray are there because my family and friends would miss them if they weren’t. Every year I hear “are you making ______ cookies? They are my favorite!”
Kris Kringle’s Chocolate Krinkles are my kids absolute favorite. I tend to write notes next to my favorite recipes and my notes from 2009, the first time I made these were: these taste like chewy brownies!: Liam and Caitlin LOVE!: Caitlin says they look like snowflakes on mud!
They are easy, fun for kids to make, and delicious. I hope they make your tray this year.
What is your favorite cookie for the Holidays?
5 oz unsweetened chocolate, broken into pieces
1/2 cup (1 stick) unsalted butter cut into tablespoons
2 cups ap flour
2 tsp baking powder
1/4 tsp salt
4 large eggs
2 cups granulated sugar
1 tsp vanilla extract
Melt chocolate and butter in a bowl placed over a pot of simmering water (double boiler). Stir until smooth.
Stir flour, baking powder and salt in medium bowl.
In the bowl of an electric mixer on high speed, beat eggs, granulated sugar and vanilla together until creamy, about 2 minutes. Beat the smooth chocolate mixture into the egg mixture until smooth. Add one third of the flour mixture and mix on low. Gradually add the remaining flour, mixing until just blended. Dough will be wet, but it firms up nicely in the fridge! Cover with wrap and refrigerate 6 hours to overnight.
Preheat oven to 350. Line 2 cookie sheets (I use silpat). Sift some confectioners’ sugar in a bowl.
Roll dough in palms until forms a 1 inch ball, roll in the sugar. Place balls 2 inches apart on your lined sheets and gently flatten so they don’t roll off.
Bake until puffed and crackled, about 10 to 12 minutes. Cool completely.
Will keep up to 2 weeks in an airtight container.