Sponsored Post: Chocolate Crinkle Cookies & Win A Cuisinart Food Processor! - Sweet Potato Chronicles

Sponsored Post: Chocolate Crinkle Cookies & Win A Cuisinart Food Processor!

It's cookie sea­son, peo­ple! Hol­i­day cook­ies are one of my favourite parts of the sea­son. They make a great gift — who doesn't love home made cook­ies? — and it's a really fun activ­ity to get the kids involved with. We usu­ally have at least a cou­ple of hol­i­day cookie bak­ing play dates with the kids' friends in the run up to the hol­i­days. It makes a giant mess in the kitchen but the kids love feel­ing like they had a hand in cre­at­ing some­thing for Christmas.

This recipe is one of my favourites. They look gor­geous, are sur­pris­ingly ten­der and cake-y, and as an added bonus are egg and dairy free. For lots of peo­ple that's not an issue and not even some­thing you need to high­light. But for peo­ple who have aller­gies — like, Esme's pal Camp­bell who can't eat eggs — it's so nice to have a few tricks up your sleeve. This recipe makes a lot of cook­ies — 4 dozen! — so it's great to work with a big machine like the beau­ti­ful Cuisi­nart Food Proces­sor we made these cook­ies with. I think a lot of peo­ple don't real­ize that you can use a dough blade with a food proces­sor and it does an excel­lent job. This machine is seri­ously pow­er­ful and the dough came together so eas­ily. When you're going to be doing a lot of hol­i­day cook­ing and bak­ing you want to pull out the big guns and this food proces­sor is it.

Let us know about your favourite hol­i­day cookie recipe and you could wina Cuisi­nart Food Proces­sor! Share your cookie recipe in the com­ment sec­tion and this gor­geous machine could be yours! We can't wait to hear what you're bak­ing up!

pho­tos by Maya Vis­nyei

 

Choco­late Crin­kle Cookies

1 3/4 cups sugar
1 cup cocoa
1 cup apple­sauce
1/2 cup veg­etable oil
2 tsp vanilla
2 1/4 cup flour
2 tsp bak­ing pow­der
1/4 tsp salt
1 cup icing sugar

Method

Set up your Cuisi­nart Food Proces­sor with the Dough Blade. Add sugar, cocoa, apple­sauce, oil and vanilla to the large bowl, snap the lid on snugly and blend until all the ingre­di­ents com­bine well.

In a bowl, whisk together the flour, bak­ing pow­der and salt. Add the flour mix­ture to the wet ingre­di­ents in the Food Proces­sor, snap the lid on and blend again until every­thing comes together.

Remove the work bowl from the machine and place it in the fridge for at least 2 hours and up to overnight. You really want this bat­ter to be very cold.

Pre­heat your oven to 350 degrees.

Shake the icing sugar onto a plate. Line cookie trays with parch­ment. Take your bat­ter out of the fridge. Scoop our small amounts of dough and roll it in your hands to make a 1 1/2 inch ball. Roll the ball through the icing sugar and place it on the cookie sheet, leav­ing 1 1/2 inches between cook­ies. It's mucky work, sorry! Keep work­ing your way through the dough. If it starts to really cling to your hands, place it in the freezer for 5 min­utes to firm it up. You may need to bake them in batches as this recipe makes a lot of cookies!

Bake for 10 min­utes or until the cook­ies are firm but still ten­der. Remove from the oven and trans­fer to a rack to cool.

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101 Comments

  1. Nancy says:

    My favourite Christ­mas treats are actu­ally my husband's spe­cialty. He fol­lows his grandmother's recipe for tra­di­tional wal­nut rolls and kieflies. I love that it gives our chil­dren a spe­cial reminder of their Hun­gar­ian her­itage… And also reminds me that I mar­ried well ;)

  2. Terra says:

    My friend's grandmother's short­bread choco­late chip cook­ies. She makes them for all the Jew­ish hol­i­days. I dream about them all year round.

  3. Rani says:

    Just like the ones at B! These look amazing.

  4. Joy says:

    My favourite hol­i­day cook­ies are a clas­sic short­bread. It just doesn't quite feel like Christ­mas until I make them. :) A new favourite are meringue Christ­mas trees — lit­tle 3D cook­ies twisted up with green colour­ing & mint flavour. Yum!!

  5. Megan says:

    I was given this Gin­ger­snaps recipe at the Royal Win­ter Fair a few years ago and it's become my go-to! Easy and tasty. The recipe is called Betty's Gin­ger­snaps and it's from the Canola Board. http://www.canolainfo.org/recipes/recipes.php?detail=113

  6. Choco-dipped peanut but­ter cook­ies because they van­ish in mere moments after com­ing out of the oven, you already have the ingre­di­ents in your pantry, and they are indul­gent enough for the holidays!

  7. Raena says:

    For 33 years our fam­ily tra­di­tion is mak­ing Cookie Monster's Famous Cookie Dough for Shape Cook­ies from the vol­ume 1 book of The Sesame Street Library! Now I have a daugh­ter that I get to share all the fun of mak­ing those cook­ies with! We are so excited! They are so easy! 1 1/2 sticks of soften but­ter. 1 cup of sugar. With fork blend the but­ter and sugar. Add 2 eggs. 1 tea­spoon vanilla. With fork blend together all above. Add 2 1/2 cups of all pur­pose flour. 1 tea­spoon bak­ing pow­der. 1 tea­spoon salt. Mix all together (the fun part!) with hands! Put in the ice­box for an hour. Then more fun! Sprin­kle counter with flour. Then roll out and use cookie cut­ters! Heat oven 400 degrees, put cook­ies on ungreased cookie sheet. 6–8 min­utes. When done and cool (fun part again!) Dec­o­rate!!! Yay!!

  8. Ammy Belle says:

    Mmm those look good! In all hon­esty, we have never made any kind of crin­kle cookie — the only time I have been exposed (and deli­ciously so!) to them has been at other people's par­ties and such.

    My favourite hol­i­day cookie recipe is one from the old coun­try — where we're from (Por­tu­gal) we make these sweet potato cook­ies. They're very soft, and very sweet, and they come out around Christ­mas time every year much to our delight (seri­ously, my father has eaten like batches of them before). My favourite "Cana­dian" one is prob­a­bly sour cream/Sugar cook­ies — but usu­ally only because I get to dec­o­rate them with dif­fer­ent coloured icings and sprinkles!

    Thanks for the post! Can't wait to try these! :)

  9. Laura says:

    Gin­ger­bread Men … and Ladies … I've been mak­ing them for years! I use Martha Stewart's recipe.

  10. Andrea says:

    This might be a dumb ques­tion but… will using the dough hook on my reg­u­lar mixer work just as well? I don't have a food proces­sor but I really want to try these cookies!

  11. Susan says:

    Sugar cook­ies!

  12. Rebecca says:

    Wow! THESE are actu­ally my favourite cook­ies! Some­one at work always makes them and we, at the office, call them "crack cook­ies" because they are so addic­tive! So glad that I finally have the recipe!

  13. Carolyn Rutley says:

    OMG…I LOVE cook­ies! My favourite are sim­ple sugar cook­ies that we can all dec­o­rate and give as gifts. We have to cook triple though as we eat a lot as we decorate…it is amaz­ing how many 'break' while work­ing on them. My secret to a great cookie is to use icing sugar as part of the reg­u­lar sugar and then I use the icing sugar in place of flour to roll them out!

  14. Jeff Plank says:

    Choco­late chip cook­ies are my favorite.

  15. tim says:

    sour­dough, tear­away Cin­na­mon rolls that we would have Christ­mas morn­ing as a kid. It was a lit­eral moun­tain of bite sized cin­na­mon buns that never seemed to last very long at all.

  16. Lynne says:

    My grandmother's gin­ger­snaps. Never found the recipe after she passed away. :(

  17. MeganW says:

    I love mak­ing White Choco­late Chip and Cran­berry cook­ies. My sister-in-law loves them so much it's all she asks me for for Christmas!

  18. Seema P. says:

    Those cook­ies look deli­cious! Thanks for shar­ing the recipe.

    I love mak­ing sugar cook­ies for the hol­i­days. Here's the recipe I use year after year:

    Com­bine 2 1/2 cups of flour, 1/2 tsp bak­ing pow­der and a pinch of salt.

    In a sep­a­rate bowl, beat but­ter until it's light and fluffy.

    Slowly add in 1 cup of sugar.

    Then beat in 1 egg and 1 tsp of vanilla.

    Stir in the flour mix gradually.

    Divide the dough in 1/2, flat­ten slightly, wrap in plas­tic wrap and refrig­er­ate for a few hours.

    After, roll it out on a lightly floured sur­face (around 1/4" thick), cut shapes out using your favourite cookie cut­ters, and bake for 10 min­utes (or until golden brown) at 375 F.

    Mix up some icing once it cools (a cup of icing sugar, a few tea­spoons of milk, 1 tbsp of light corn syrup and 1/4 tsp of almond or vanilla extract. Plus some colouring.

    Can't wait to make this year's snowflake-shaped sugar cook­ies. The food proces­sor would be great.

  19. Seema P. says:

    Oh, and that makes about 36 cook­ies, and the icing is for about a dozen.

  20. Johnny says:

    Yum! That is a good recipe and the cook­ies look amazing.

    I like peanut but­ter alot and enjoy mak­ing these peanut but­ter choco­late chip flour­less cook­ies around the hol­i­days:
    Here is a recipe for about 20 cookies:

    1 cup chunky peanut but­ter
    1/2 cup white sugar
    1/2 cup brown sugar
    1 tea­spoon bak­ing soda
    1 egg
    1 tea­spoon vanilla
    1 tea­spoon cin­na­mon
    1/4 tea­spoon salt
    1/2 cup dark choco­late chips
    1/3 cup roasted unsalted sun­flower seeds
    1/4 cup sliced almonds

  21. Micaela says:

    My favorite hol­i­day cookie is a rice krispie sugar cookie recipe from my mother in law!

  22. Nicole says:

    I love short­bread. Any­thing made with lots of but­ter is gen­er­ally good in my books.

  23. Rachel E says:

    My favourite hol­i­day cookie is sugar cook­ies because of all the shapes you can make them. I like to dec­o­rate mine for any party. This is the recipe I always use:

    http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/

  24. Caroline McLean says:

    My favorite cook­ies are short­breads with cherries.

  25. Darrah Nailey says:

    Thumbprint Jam Cookies

    2 1/2 cups all-purpose flour
    1/2 tea­spoon bak­ing pow­der
    1 cup salted but­ter, soft­ened
    1 cup white sugar
    1 large egg
    2 tea­spoons pure vanilla extract
    1 cup fruit jam (I've used rasp­berry, straw­berry, apri­cot and mango. Any kind works as long as it's rel­a­tively smooth)

    Pre­heat oven to 300*F.
    In a medium bowl com­bine flour and bak­ing pow­der. Mix well with a wire whisk. Set aside.
    In a medium bowl with an elec­tric mixer cream but­ter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mix­ture and blend at low speed until thor­oughly com­bined. Dough will be firm.
    Scoop table­spoon­fuls of dough, roll into 1-inch-diameter balls and place on ungreased bak­ing sheets, 1 inch apart. With the small end of a melon baler, scoop out the cen­ter of the dough balls. Do not scoop all the way through the cookie. (I've found that a melon baller doesn't give as gen­er­ous of a jam cup as I would like so I tend to form larger shal­lower holes in my cook­ies by hand) Place ½ tea­spoons of jam in the cen­ter of each dough ball. Place scooped-out dough back into mix­ing bowl to use to form more cook­ies.
    Bake 22–24 min­utes or until light golden brown. Trans­fer to a cool, flat sur­face.
    :)

  26. Laura says:

    Soft gin­ger cook­ies with extra spices! Yum.

  27. Brian G says:

    My family's favourite hol­i­day cookie is tra­di­tional short­bread cutouts. Only 4 ingre­di­ents. They make great teacher gifts. One year I made 95 dozen to give away as gifts. Small pieces of chopped can­died fruit make per­fect tops for Christ­mas tree shapes or bot­toms for bell shapes. Cut with a 2" crin­kled cut­ter with an x cut into the top and sprin­kled white dec­o­ra­tor sugar they make per­fect snowflakes.

  28. Vespa Woolf says:

    We love to make soft snick­er­doo­dle cook­ies rolled in cin­na­mon sugar. A friend and neigh­bor calls them "don­keynoo­dles" and the name stuck! I think this recipe came from allrecipes.com.
    1 cup but­ter
    1 1/2 cups white sugar
    2 large eggs
    2 3/4 cups flour
    1 tea­spoon bak­ing soda
    2 tea­spoons cream of tar­tar (opt)
    1/4 tea­spoon kosher salt
    3 Table­spoons sugar
    3 tea­spoons cin­na­mon (I use Saigon)

    Pre­heat oven to 350 F. Mis but­ter, sugar and eggs in a large bowl.
    Com­bine flour and other dry ingre­di­ents in sep­a­rate bowl.
    Blend dry and but­ter mix­ture.
    Chill dough for about 15 min­utes.
    Mix 3 Table­spoons of sugar with 3 tea­spoons of cin­na­mon in a small bowl.
    Scoop up small balls of dough and roll them in the cin­na­mon sugar.
    Place on cookie sheet and bake 10 min­utes.
    Remove from pan imme­di­ately and cool on a rack.

  29. Debbie B says:

    But­ter cook­ies: 1 cup unsalted but­ter, 2/3 cup gran­u­lated white sugar, 1 large egg, 1 tea­spoon orange zest, 1 tea­spoon pure vanilla extract,
    2 1/4 cups all pur­pose flour, 1/4 tea­spoon salt. Diced wal­nuts for top­ping. Mix every­thing but the nuts, form into balls place on parch­ment lined bak­ing sheet top cook­ies with wal­nuts. Bake at 350 for about 10–15 min­utes, or until the edges of the cook­ies are golden brown.

  30. Corry VanHooft says:

    never made them .will try this recipe ,It looks easy and tasty ,always nice to start a new tradition

  31. Jenny F says:

    Love this recipe… my favorite cook­ies over the hol­i­day are the sugar dusted nut balls. They only come out for Christ­mas. I should really get the recipe already from my mum!

  32. Amy M says:

    My favourite hol­i­day cookie recipe is.….Mini Kiss Peanut Blos­soms!!! They are absolutely amaz­ing and per­fect for the Hol­i­day Sea­son! They are bite size and every­one enjoys them!

    Would love to win the Cuisi­nart Food Processor!!!

    Happy Hol­i­days every­one! <3

  33. Ceri Marsh says:

    Not a dumb ques­tion at all! Yes, you can def­i­nitely use the dough hook on your reg­u­lar mixer. I have also made them with just an elec­tric hand mixer, which isn't quite as good as it's not as pow­er­ful as a food proces­sor but it will work. Let me know if you try them!

  34. Ceri Marsh says:

    That's hilar­i­ous! And so true — these are dan­ger­ously addic­tive. Let me know if you try these, okay?

  35. Ceri Marsh says:

    Wow — you guys are blow­ing us away with your cookie recipes! Keep them coming!!

  36. Mary says:

    I am still look­ing for all of the cookie recipes I can find! This one looks great!

  37. Sharyn says:

    My favorite recipe is raw gin­ger­bread cook­ies!
    ■120g dates (packed 3/4c)
    ■38 g raw almonds (about 3T)
    ■1/4 tsp ground gin­ger
    ■1/4 tsp cin­na­mon
    ■1/8 tsp nut­meg
    ■1/16th tsp cloves
    ■tiny pinch salt
    ■1/4 to 1/2 tsp vanilla extract

    Instruc­tions: Blend like crazy. Then form into lit­tle cookies!

    IT would be so won­der­ful to have a food proces­sor to do the blend­ing instead of mash­ing it into my magic bul­let repeatedly!

  38. Debbie Henzel says:

    My favorite cookie recipe would have to be the tra­di­tional short­bread cookie. My mother and I would share time and fam­ily con­ver­sa­tions as we pre­pared these as part of our fam­ily dainty trays. Since my mother's pass­ing (1 year ago), I have car­ried on this tra­di­tion but now I only have the fond mem­o­ries to hold onto.

  39. Roger Gray says:

    My favorite cookie is short­bread cook­ies. I love eat­ing them and for­tu­nately I don't have to bake them. I have a won­der­ful girl­friend, who, since we have been together, makes these espe­cially for me. She always includes these as part of her Christ­mas gift to me. It's her "care pack­age" espe­cially for me and she says that she bakes these with a lot of "TLC". I par­tic­u­larly remem­ber one year, when she was stressed out and run­ning out of time, she stayed up 24 hours just to bake these so I would not be dis­ap­pointed in the end.

    Here is her recipe -

    2 cups but­ter
    1 cup white sugar
    2 tsps. vanilla
    4 cups all pur­pose flour

    Pre­heat your oven to 350F.

    Cream but­ter and sugar until fluffy. Stir in vanilla and flour. Mix well.

    Place dough in a cookie press. Bake cook­ies for 10 to 12 min­utes until slightly browned.

    Hope you enjoy these as much as I do every year.

  40. Rebecca says:

    Mu favs are Pecan Cres­cent cook­ies. These can be dusted in pow­der sugar or dipped in choco­late on one end. Yummy!

    •1 cup but­ter, soft­ened
    •1/2 cup sugar
    •1 tea­spoon vanilla extract
    •2 cups all-purpose flour
    •1 cup finely chopped Pecans
    •Con­fec­tion­ers' sugar

    Direc­tions
    •In a large bowl, cream but­ter, sugar and vanilla until light and fluffy. Grad­u­ally add flour. Stir in pecans.
    • Shape rounded tea­spoon­fuls of dough into 2–1/2-in. logs and shape into cres­cents. Place 1 in. apart on ungreased bak­ing sheets.
    • Bake at 325° for 20–22 min­utes or until set and bot­toms are lightly browned. Dust with con­fec­tion­ers' sugar or dip in some melted choco­late. Yield: 6 dozen.

    Thanks for the giveaway!

  41. spamgirl says:

    Dou­ble Choco­late Cookies

    Ingre­di­ents:
    1/2c honey
    1/4c but­ter, soft­ened
    1 egg
    1t vanilla
    1c flour
    1/3c cocoa
    1/4t bak­ing pow­der
    1/4t bak­ing soda
    1/8t salt
    1/4c white choco­late chips
    1/4c peanut but­ter chips

    Note: you can also sub­sti­tute 1/2c swirled choco­late chips for white and peanut but­ter, but we like the taste of PB!

    Direc­tions:
    Pre­heat oven to 350.

    Mix honey, but­ter, eggs and vanilla in a mixer until fluffy.

    Com­bine dry ingre­di­ents in a bowl, add to but­ter mix­ture until blended.

    Drop 1 table­spoon balls onto ungreased cookie sheet, flat­ten with palm. Push chips into cook­ies to get them evenly distributed.

    Bake 8–10 min­utes or until set. Cool on sheet 5 min­utes, then trans­fer to rack.

    Eat. Enjoy! Dip in milk for opti­mal flavour.

  42. […] Choco­late Crin­kle Cook­ies: Sweet Potato Chronicles […]

  43. kath_15 says:

    Mine would have to be Cocoa Meringue Kisses (a wel­come respite from the hol­i­day season’s caloric excesses).

    3⁄4 cup con­fec­tion­ers’ sugar
    1⁄3 cup unsweet­ened cocoa pow­der
    4 large egg whites, at room tem­per­a­ture
    1⁄4 tea­spoon cream of tar­tar
    1⁄2 cup gran­u­lated sugar
    1⁄2 tea­spoon pure vanilla extract

    PREHEAT the oven to 300°F. Line 1 or 2 cookie sheets with parch­ment paper. If using 2 sheets, make sure to have one oven rack at the bot­tom of the top third of the oven and one at the top of the lower third, so they’re sep­a­rated by at least 4 inches.

    SIFT the con­fec­tion­ers’ sugar and cocoa through a sieve set over a me­ dium bowl.

    USING an elec­tric mixer at medium speed, beat the egg whites and cream of tar­tar in a large, clean bowl until the whites hold soft peaks. Increase the speed to high and grad­u­ally beat in the gran­u­lated sugar one table­spoon at a time, until the whites are thick, stiff, and glossy. Beat in the vanilla. Using a rub­ber spat­ula, gen­tly fold in the cocoa mix­ture, mak­ing sure it’s com­pletely absorbed.

    DROP the meringue by slightly rounded table­spoon­fuls onto the pre­pared sheet(s). The meringues should be about 11⁄2 inches in diam­e­ter and at least 11⁄2 inches high with charm­ing pointy, craggy tops; place them about 2 inches apart on the pre­pared sheet(s).

    BAKE the meringues for 25 min­utes or until the out­side feels dry but the inside is still soft.Carefully slide the parch­ment off the cookie sheet and onto a rack. When the cook­ies have cooled, gen­tly peel them off the parchment.

    STORE in an air­tight con­tainer in a cool, dry place for up to 3 days, but these are best the day they’re made.

  44. JM says:

    Choco­late chip cookies

  45. Amanda says:

    but­tery short­bread: 1 cup but­ter, 1 cup sugar, 2 cups flour, a dash of vanilla extract. Cream the but­ter and sugar, mix in the flour and vanilla, bake at 350 for about 20 min­utes and enjoy!

  46. Justine says:

    Sugar cook­ies with sprin­kles are my favorite Christ­mas treat!!!!

  47. Niki says:

    These look amaz­ing!!! My mom always baked sugar cook­ies in var­i­ous shapes and then we would invite friends over and dec­o­rate them in insane amounts of icing and candy! It was such a fun tra­di­tion that as an adult some of my friends and I still con­tinue :)

  48. Sherra J says:

    Our fave is the wiener zollen cook­ies my husbnd's fam­ily has enjoyed for years. Cin­na­mon, clove and gin­ger make the house smell wonderful!

  49. karen says:

    I love bak­ing rugelach — it's fun to make up dif­fer­ent fill­ing com­bi­na­tions!
    karenreichmann@hotmail.com

  50. Andrea says:

    I love hol­i­day bak­ing, but this is one of my favourites from an old mag­a­zine clip­ping. They look a bit time con­sum­ing, but with a food proces­sor… they are easy.
    Rugalach
    2 cups flour; 1/2 c. sifted icing sugar; 1/2 tsp salt; 1 cup unsalted but­ter; 1/2 block cold cream cheese; 3/4 c. raisins and 3/4 c. dried cran­ber­ries, coarsely chopped; 1/2 c gran­u­lated sugar; 1.5 tsp. cin­na­mon; 1 egg; extra sugar for dust­ing.
    1. mix flour, icing sugar, salt in proces­sor. Add but­ter and cream cheese cut into cubes. Pulse until dough comes together. Form into 3 balls, wrap in plas­tic and chill (30 min­utes or up to 5 days—it freezes well, too).
    2. stir raisins, cran­ber­ries w. sugar and cin­na­mon.
    3. remove dough from fridge, warm to room tem­per­a­ture. Grease cookie sheet or line w. parch­ment. Pre­heat oven to 350
    4. Roll disc into cir­cle about 12 in.; sprin­kle with raisin mixture,pat gen­tly into dough. Cut into 16 pie shaped wedges. Start­ing at the wide end of the wedge, roll toward the point.
    5. Glaze w. beaten egg, sprin­kle w. sugar.
    6. Bake for 13–16 min.

  51. Jennifer says:

    For­got­ten cookies.…meringue cook­ies that are left over night in the oven and they melt in your mouth!

  52. Jennifer says:

    For­got­ten Cookies

    Orig­i­nal recipe makes 3 dozen­Change Serv­ings
    2 egg whites
    1 pinch salt
    2/3 cup white sugar
    1 tea­spoon vanilla extract
    1 cup semi­sweet choco­late chips
    1 cup salted peanuts (optional)

    Direc­tions

    Pre­heat oven to 350 degrees F (175 degrees C). Line cookie sheets with parch­ment paper or alu­minum foil.
    In a large glass or metal mix­ing bowl, beat egg whites and salt until foamy. Grad­u­ally add sugar, con­tin­u­ing to beat until whites form stiff peaks. Fold in the vanilla and choco­late chips. Add peanuts if desired. Spoon onto the pre­pared cookie sheets.
    Place the cook­ies into the pre­heated oven, shut the door and turn off the oven imme­di­ately. Let cook­ies sit in the turned off oven for 5 to 6 hours or overnight.

  53. Karen says:

    My ulti­mate favorite cookie of all time are the short­bread cook­ies my eldest son came up with off the top of his head! He wrote down the recipe & made them for a few years for the fam­ily at Christ­mas time until he lost the recipe. I can't wait to see what he comes up with next! He would be thrilled if (we) won the Cuisi­nart. We have a dif­fer­ent brand of food proces­sor & I recently broke the plas­tic blades on it (oops! it's not the great­est brand it seems!).

  54. Daniella Moll says:

    My favorite hol­i­day cook­ies are an orange cran­berry cookie recipe I found online at allrecipes.com a few years ago. They're incred­i­bly fra­grant and just taste and smell like the hol­i­day sea­son to me. They've become my go-to Christ­mas gift for the extended fam­ily and every­one just goes nuts over them!

  55. Kirstie says:

    I bake WAY too much at the hol­i­days (130 dz cook­ies last year), but my favorite is always the Ital­ian tri­color cook­ies. They're time con­sum­ing, so I only make them at Christ­mas … but that keeps them spe­cial. Work­ing in the almond paste is a PAIN — I bet the Cuisi­nart would make it much easier!

  56. claudia says:

    our fa ourite are egg nog cook­ies. With cof­fee or dessert!
    Ingredients

    2 1/4 cups flour
    1 tea­spoon bak­ing pow­der
    1/2 tea­spoon ground cin­na­mon
    1/2 tea­spoon ground nut­meg
    1 1/4 cups white sugar
    3/4 cup but­ter, soft­ened
    1/2 cup eggnog
    1 tea­spoon vanilla
    2 large egg yolks

    Direc­tions
    1.
    Pre­heat oven to 300 degrees.

    2.
    In a bowl, com­bine all the dry ingre­di­ents together.

    3.
    In a large bowl, cream together the sugar and but­ter until it resem­bles a grainy paste.

    4.
    Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.

    5.
    Add the flour mix­ture and beat at low speed until blended. Do not over mix.

    6.
    Drop by tea­spoons onto ungreased bak­ing sheet, 1 inch apart.

    7.
    Sprin­kle lightly with addi­tional nutmeg.

    8.
    Bake for 23–25 min­utes or until bot­toms turn light brown.

    9.
    Trans­fer from pans imme­di­ately to cool.

  57. claudia says:

    yummy egg nog cookies

    2 1/4 cups flour
    1 tea­spoon bak­ing pow­der
    1/2 tea­spoon ground cin­na­mon
    1/2 tea­spoon ground nut­meg
    1 1/4 cups white sugar
    3/4 cup but­ter, soft­ened
    1/2 cup eggnog
    1 tea­spoon vanilla
    2 large egg yolks

    Direc­tions
    1.
    Pre­heat oven to 300 degrees.

    2.
    In a bowl, com­bine all the dry ingre­di­ents together.

    3.
    In a large bowl, cream together the sugar and but­ter until it resem­bles a grainy paste.

    4.
    Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.

    5.
    Add the flour mix­ture and beat at low speed until blended. Do not over mix.

    6.
    Drop by tea­spoons onto ungreased bak­ing sheet, 1 inch apart.

    7.
    Sprin­kle lightly with addi­tional nutmeg.

    8.
    Bake for 23–25 min­utes or until bot­toms turn light brown.

    9.
    Trans­fer from pans imme­di­ately to cool.

  58. Kathy says:

    This is the first year I am doing any Christ­mas bak­ing. I wanted to start a tra­di­tion with my 2 1/2 year old, we can pack­age them up and give them to grand­par­ents and friends as gifts. Our first attempt was Choco­late Cov­ered Peanut But­ter Balls. The recipe is a vari­a­tion of the ones I found on the internet.

    4 cups of all nat­ural peanut but­ter
    2 cups of icing sugar (add more at the end if your mix is too runny or you like them sweeter)
    1/4 cup but­ter
    2 tbsp ground flax (optional — could use more it was all I had)
    1–2 cups of Rice Krispies Brown Rice

    9 ounces semi­sweet bak­ers choco­late
    9 ounces dark bak­ers chocolate

    Mix the peanut but­ter, sugar, but­ter, flax and rice krispies together (I used my hands to really mix it). Adjust bat­ter as needed (more sugar for sweeter or too runny).

    Chill the bat­ter in the fridge (helps when rolling out the balls). Roll bat­ter into bite sized balls and place on a parch­ment line cookie sheet. Place in freezer for an hour (or so).

    Melt choco­late in a dou­ble boiler. Once choco­late is melted take the PB balls out of the freezer and start coat­ing them in choco­late. I used a tooth­pick inserted into the ball to roll it through the choco­late and then return it to the cookie sheet. Repeat with all the balls (you may have to refreeze the PB balls halfway through as it is harder to cover them in choco­late when they thaw).

    Place the choco­late cov­ered PB balls in the freezer. Trans­fer to an air tight con­tainer once they have set and leave them in the freezer.

  59. Sarah says:

    Gin­ger Molasses Cookies

    2 1/2 cups all-purpose flour
    1 tea­spoon bak­ing soda
    1/2 tea­spoon corn­starch
    2 tea­spoons ground gin­ger (I like more! :))
    2 tea­spoon pump­kin pie spice (cin­na­mon, cloves and nut­meg)
    1/4 tea­spoon salt
    3/4 cup unsalted but­ter room temp
    3/4 cup dark brown sugar
    1/3 cup dark molasses
    1 egg, room temp
    2 tea­spoons vanilla extract
    1/3 cup gran­u­lated sugar, for rolling

    Mix the flour, bak­ing soda, spices, and salt. Set aside. In the bowl of a stand or hand­held mixer, cream the but­ter for 1 minute on medium speed. Add brown sugar and beat until light and fluffy. Add the molasses, egg, and vanilla. Beat well, scrape the sides if necessary

    Slowly add the dry ingre­di­ents on low speed. Chill for at least 3 hours.

    Pre­heat oven to 350F. Line a large bak­ing sheet with parch­ment paper. Shape dough into 1-inch balls and roll in gran­u­lated sugar. Bake for pre­cisely 8–10 min­utes – the cook­ies will still be soft in the mid­dle. Let cool for 3–5 minutes.

    *These are AWESOME! Espe­cially if you use a lit­tle fresh gin­ger in there. Go easy on it at first because it can be pretty intense!

    Thanks for the recipe–I'm sure my fam­ily will appre­ci­ate it come Christ­mas :)

  60. Sherry says:

    My favourite cookie is one made with my kids. Gen­er­ally that means a sugar cookie recipe, rolled and cut and sea­sonal shapes, then sprin­kled with coloured sugar. Bet­ter yet, form very odd shapes that resem­ble no known ani­mal, bake and bite the heads off! :-)

  61. Stacey says:

    Choco­late is key to all of my favourite Christ­mas treats, so I def­i­nitely make these Choco­late Peanut But­ter Cup cook­ies almost every year, often I roll them in sugar for a nice crunch and crinkle!

    http://notcrocker.com/2012/04/13/peanut-butter-cup-cookies/

  62. sara says:

    My food proces­sor just broke!
    I like to make healthy cook­ies so that my kids get some nutri­tion even if they are eat­ing cookies!

  63. Amy Bronee says:

    It's hard to choose just one favourite fes­tive cookie! I'm going to say rich and but­tery short­bread cook­ies dipped in choco­late. Mmm! Right now I'm devel­op­ing a recipe for a pep­per­mint choco­late chip cookie mix in a jar, and they're super yummy too!

  64. Lindsay says:

    My sis­ter makes gin­ger snaps with bits of can­died gin­ger in them. They are chewy and per­fect. I'm pretty obsessed with any­thing gin­ger flavoured, so those are the win­ners for me for sure.

  65. Mike Gismondi says:

    Choc chip cook­ies of course!

    1 cup but­ter
    1 cup brown sugar
    1 cup white sugar
    2 eggs
    1 tsp vanilla
    2 ¼ cups flour
    3 tsp bak­ing pow­der
    1 tsp salt
    choco­late chips

    Cream but­ter, brown sugar, white sugar, eggs, vanilla.
    In sep­a­rate bowl mix flour, bak­ing pow­der, and salt.
    Add dry ingre­di­ents to wet slowly mix­ing in.
    Add choco­late chips
    Bake at 350 F for 10–15 min­utes being care­ful not to burn.

  66. Angela Griffin says:

    I love gin­ger­bread men

    1 (3.5 ounce) pack­age cook and serve but­ter­scotch pud­ding mix

    1/2 cup butter

    1/2 cup packed brown sugar

    1 egg

    1 1/2 cups all-purpose flour

    1/2 tea­spoon bak­ing soda

    1 1/2 tea­spoons ground ginger

    1 tea­spoon ground cinnamon

    In a medium bowl, cream together the dry but­ter­scotch pud­ding mix, but­ter, and brown sugar until smooth. Stir in the egg. Com­bine the flour, bak­ing soda, gin­ger, and cin­na­mon; stir into the pud­ding mix­ture. Cover, and chill dough until firm, about 1 hour.
    Pre­heat the oven to 350 degrees F (175 degrees C). Grease bak­ing sheets. On a floured board, roll dough out to about 1/8 inch thick­ness, and cut into man shapes using a cookie cut­ter. Place cook­ies 2 inches apart on the pre­pared bak­ing sheets.
    Bake for 10 to 12 min­utes in the pre­heated oven, until cook­ies are golden at the edges. Cool on wire racks.

  67. Rania says:

    My absolute favourite thing to make at this time of year is short­bread cook­ies. I also am still in love with pump­kin (even though it's well into win­ter). Pump­kin spice cook­ies with cream cheese frost­ing are the best!

  68. Vesper says:

    my Scot­tish mother-in law's recipe for short­cake is one that I use — always use butter

  69. l p says:

    GINGER Crin­kles

    Ingre­di­ents
    • 2 cups (500 mL) all-purpose flour
    • 2 tsp (10 mL) ground gin­ger
    • 1 tsp (5 mL) ground cin­na­mon
    • 1 tsp (5 mL) bak­ing soda
    • 1 tsp (5 mL) bak­ing pow­der
    • 1/2 tsp (2 mL) salt
    • 1÷4−1÷2 tsp (1−2 mL) ground all­spice
    • 2/3 cup (150 mL) veg­etable oil
    • 1 cup (250 mL) gran­u­lated sugar
    • 1 egg
    • 1/3 cup (75 mL) fancy molasses
    • more gran­u­lated sugar, for rolling
    Direc­tions
    1. In a large bowl, stir flour with gin­ger, cin­na­mon, bak­ing soda, bak­ing pow­der, salt and all­spice.
    2. In another bowl, whisk oil with sugar. Whisk in egg until evenly mixed, then molasses. Add to flour mix­ture, stir­ring to mix evenly.
    3. Place on a parch­ment paper-lined bak­ing sheet, leav­ing 1 in (2.5 cm) between balls, as cook­ies spread dur­ing bak­ing.
    4. Bake in pre­heated 375°F (190°C) oven until crisp around the edges but still slightly soft on top, 7–10 min­utes. They will be cracked on top and golden brown on the bot­tom. Cool com­pletely on a wire rack. Store in an air­tight con­tainer up to 10 days.
    5. To make ahead: Pre­pare dough and refrig­er­ate dough up to 5 days; roll and bake as needed. Or freeze baked cook­ies up to 1 month.
    6. Makes about 5 dozen cookies.

  70. Francine says:

    The Toblerone Short­bread on the Kraft Canada site are always a hit — I change it up a bit by using a dark choco­late Toblerone.

  71. Eva phillip says:

    Any­thing short­bread, just love it..I just don't make it very well

  72. eleanor says:

    I like mak­ing choco­late chip cook­ies with cut up marsh­mel­lows that melt into the cook­ies when they bake. Yum!

  73. Robert Cronkwright says:

    I love to make eggnog cheese­cake 2 of my favorite things in one. It's bet­ter to use home­made eggnog turns out bet­ter store bought has all those arti­fi­cial flavours and thick­en­ers yuk.

    Eggnog Cheese­cake
    Ingredients:

    * Crust:
    * 1 cup Gra­ham Cracker Crumbs
    * 1/4 cup Sugar
    * 1/4 tsp Ground Nut­meg
    * 1/4 c But­ter, melted

    * Fill­ing:
    * 1 Env. Unfla­vored Gelatin
    * 1/4 c Cold Water
    * 8 oz Cream Cheese, Soft­ened
    * 1/4 cup Sugar
    * 1 cup Eggnog
    * 1 cup Whip­ping Cream, Whipped
    * 1 tsp of vanilla

    Direc­tions:
    Com­bine crumbs, sugar, nut­meg and but­ter; press onto bot­tom of 9-inch spring­form pan.

    Soften gelatin in water; stir over low heat until dis­solved. Com­bine cream cheese and sugar, at medium speed on elec­tric mixer until well blended. Grad­u­ally add gelatin and eggnog, mix­ing until blended. Chill until slightly thick­ened; fold in whipped cream. Pour over crust; chill until firm and ready to serve.

    Gar­nish with nut­meg if desired.

  74. Tanya C says:

    My Fav cook­ies to make for Christ­mas are:
    Orange Gin­ger Cook­ies
    2 cups Sugar
    1 cup Short­en­ing
    1/2 cup but­ter
    1/2 cup light molasses
    2 eggs
    4 cups flour
    2 tsp bak­ing soda
    2 tsp ground cin­na­mon
    2 tsp ground gin­ger
    2 tsp ground all­spice
    2 tsp grated orange peel
    1/4 tsp salt
    sugar to sprin­kle cookies

    In large bowl com­bine 2 cups sugar, short­en­ing, but­ter, molasses and eggs. Beat at medium spead until light and fluffy. Add flour, soda, cin­na­mon, gin­ger, all­spice, peel and salt. Beat at low speed until soft dough forms.

    Divide dough into quar­ters. Shape each quar­ter into 2 inch diam­e­ter log. Wrap in plas­tic and refrig­er­ate overnight.

    Heat oven to 350 degrees. Cut logs into 1/4" slices. Place slices 2 inches apart on ungreased cookie sheet. Bake for 9–12 min­utes or until set. Imme­di­ately sprin­kle with sugar. Cool before storing!

    These are VERY yummy cook­ies and a must bake for me every year!

  75. Brenda Witherspoon-Bedard says:

    we love just plain sugar cookies

  76. Sarah N. says:

    My favourite is the gooey but­ter cookie recipe from Paula Deen:

    Ingre­di­ents
    1 (8-ounce) brick cream cheese, room tem­per­a­ture
    1 stick but­ter, at room tem­per­a­ture
    1 egg
    1 tea­spoon vanilla extract
    1 (18-ounce) box moist choco­late cake mix

    Direc­tions
    Pre­heat oven to 350 degrees F.

    In a large bowl with an elec­tric mixer, cream the cream cheese and but­ter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrig­er­ate for 2 hours to firm up so that you can roll the bat­ter into balls. Roll the chilled bat­ter into table­spoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 min­utes. The cook­ies will remain soft and "gooey."

  77. […] Choco­late Crin­kles by Sweet Potato Chron­i­cles, they look so […]

  78. Tara says:

    These look amaz­ing and I have added them into my Mouth Water­ing Mon­days post today. Here is a recipe that I love.

    Pump­kin Cookies

    1 cup unsalted but­ter, soft­ened
    1 cup sugar
    1 cup canned pump­kin puree
    1 egg
    1 tsp. vanilla extract
    2 cups flour
    1 tsp. bak­ing pow­der
    1/2 tsp. bak­ing soda
    1/2 tsp. salt
    1 tsp. cin­na­mon
    1/2 tsp. freshly grated nut­meg
    1 cup wal­nuts, chopped
    1 cup raisins

    Pre­heat oven to 350F. Cream but­ter and sugar until fluffy in a standup mixer with a pad­dle attach­ment. Add pump­kin, egg and vanilla and mix well. Whisk together flour, bak­ing pow­der, bak­ing soda, salt, cin­na­mon and nut­meg. Add in stages to the pump­kin mix­ture. Remove bowl from mixer and stir in raisins and nuts. Drop by tea­spoon onto Sil­pat or parch­ment paper lined cookie sheets about 2 inches apart. Push the cookie down slightly with your fin­gers. Bake for 16–20 min. or until golden. Cool on a cool­ing rack.

  79. joyce s. says:

    My fam­ily loves choco­late chip pecan cook­ies. We eat it both raw and cooked.

  80. CarolynW says:

    my mother-in-law had the best short­bread — it took me 10 years to get her recipe and then I found out it was off the box! Since then my daugh­ter and I have made a few adap­ta­tions — of her own imag­i­na­tion I may add :) !!

    Grandma's Short­bread Cook­ies
    Cook Time: 15 to 20 min.
    Makes 24 Cookies

    1/2 cup (125 mL) Fleischmann's® CANADA
    or BENSON'S® Corn Starch
    1/2 cup (125 mL) icing sugar
    1 cup (250 mL) all-purpose flour
    3/4 cup (175 mL) but­ter, softened

    VARIATION 1:
    1/2 tsp cinnamon

    VARIATION 2:
    enve­lope dough around a Merkin milk or white choco­late disk

    VARIATION 3:
    blend in 1/4 cup ground almonds or ground pecans

    Direc­tions
    Sift together corn starch, sugar and flour. With wooden spoon,
    blend in but­ter until a soft, smooth dough forms.

    Shape into 1-inch (2.5 cm) balls. If dough is too soft to han­dle,
    cover and chill for 30 to 60 min­utes. Place 1 1/2 inches (4 cm)
    apart on ungreased bak­ing sheets; flat­ten with lightly floured fork.
    Alter­na­tively, roll dough to 1/4 inch (6 mm); cut into shapes
    with cookie cutters.

    Dec­o­rate with can­died cher­ries, coloured sprin­kles or nuts, if desired.

    Bake at 300°F (150ºC) for 15 to 20 min­utes or until edges are lightly browned. Cool on wire rack.

  81. Debby says:

    I alway make a few batches of pecan sandies to take to the office and to share with friends when the hol­i­day sea­son comes around. It makes the whole house smell amazing!

  82. Jeffrey says:

    I like frosted cut out cookies.

  83. Mary says:

    My favourite Christ­mas cook­ies are fancy look­ing gin­ger­bread snowflakes!

    1/2 cup mar­garine
    1/2 cup sugar
    1/2 cup molasses
    1 egg yolk
    2 cups sifted all-purpose flour
    1/2 tea­spoon salt
    1/2 tea­spoon bak­ing pow­der
    1/2 tea­spoon bak­ing soda
    1/2 tea­spoon ground cin­na­mon
    1 tea­spoon ground cloves
    1 tea­spoon gin­ger
    1/2 tea­spoon ground nutmeg

    Direc­tions

    In a large bowl, cream together the mar­garine and sugar until smooth. Stir in molasses and egg yolk. Com­bine the flour, salt, bak­ing pow­der, bak­ing soda, cin­na­mon, cloves, gin­ger, and nut­meg; blend into the molasses mix­ture until smooth. Cover, and chill for at least one hour.

    Pre­heat the oven to 350 degrees F.

    On a lightly floured sur­face, roll the dough out to 1/4 inch thick­ness. Cut into desired shapes with cookie cut­ters. Place cook­ies 2 inches apart on ungreased cookie sheets.

    Bake for 8 to 10 min­utes, until firm. Remove from cookie sheets to cool on wire racks. Dec­o­rate when cool.

    PS What a great prize!

  84. Ernie says:

    Gin­ger Molasses Cook­ies are my fav ! These are so tasty they are even good when overcooked.

  85. sandra mitchell says:

    this year we made a cookie that could eas­ily become my new favorite. We made tra­di­tional small round gin­ger snaps and then put fill­ing between two cook­ies. The fill­ing con­sisted of :
    2 1/2 cups icing sugar
    6 T but­ter
    1T finely grated lemon zest
    1 T pure lemon extract
    1 T fresh lemon juice
    Yummy

  86. J.C. says:

    I like old-fashioned sugar cook­ies for the hol­i­days (buttery…but it's the hol­i­days, so I'll gain my Christ­mas weight) =D

  87. ginette4 says:

    The whole fam­ily loves these cook­ies, they go fast, they get so moist.

    2 1/2 cups all-purpose flour
    1 tea­spoon bak­ing pow­der
    1 tea­spoon bak­ing soda
    2 tea­spoons ground cin­na­mon
    1/2 tea­spoon ground nut­meg
    1/2 tea­spoon ground cloves
    1/2 tea­spoon salt
    1/2 cup but­ter, soft­ened
    1 1/2 cups white sugar
    1 cup canned pump­kin puree
    1 egg
    1 tea­spoon vanilla extract

    Pre­heat oven to 350 degrees
    Com­bine flour, bak­ing pow­der, bak­ing soda, cin­na­mon, nut­meg, ground cloves, and salt

    In a large bowl, cream together the 1/2 cup of but­ter and white sugar. Add pump­kin, egg, and 1 tea­spoon vanilla to but­ter mix­ture, and beat until creamy. Mix in dry ingredients.

    Drop on cookie sheet by table­spoon­fuls; flat­ten slightly

    Bake for 15 to 20 min­utes (I take them out at about 18 min­utes and they are perfect)

  88. Susan says:

    Melt­ing Short­bread Cook­ies are the best! I make them every Christ­mas, every­one loves them!
    1 lb soft­ened but­ter
    1 cup icing sugar
    3 cups flour
    1/2 cup corn starch
    cream the but­ter and sugar together, then mix in the flour and corn starch. drop by the tea­spoon onto an ungreased cookie sheet and bake at 325 F for 15-25min or until lightly browned.

  89. […] a food proces­sor (Don’t have one? Head over here to our con­test!), pulse 1/2 cup of sugar and the pecans until they become a course […]

  90. j says:

    Def­i­nitely short­bread cook­ies for me!!!

  91. Brett Ardiel says:

    Mix:
    1/3 cup short­en­ing
    1/3 cup brown sugar
    1 egg
    2/3 cup molasses

    SIFT:
    2 and 3/4 cups flour
    1 tea­spoon bak­ing soda
    1 tea­spoon salt
    2 tea­spoons cin­na­mon
    1 tea­spoon ginger

    Stir in sifted ingre­di­ents and com­bine well with the wet mix. Chill dough and roll out 1/4"ish thick. The dough will be sticky, so be dili­gent about dust­ing your cookie cut­ters in flour.

    Bake for 8 — 10 min­utes at 375°F. 8–10 is a guide. With these cook­ies there is a fine line between raw and burnt. Make sure to check them very often by peak­ing under­neath with a flip­per, and/or touch­ing with a fin­ger (no imprint should remain).

    I like these cook­ies as is, but you can dec­o­rate them with frost­ing, sprin­kles, or whatever.

    Cool con­test by the way!

  92. aimee says:

    i love the gf peanut but­ter cookies

  93. lisa bolduc says:

    we make these cherry cook­ies. i dont know the exact recipie by heart, but basi­cally it is a soft dugar cookie dough. You take the dough and make a ball arond a mara­cino cherry, and bake, once cooled you driz­zle with choco­late. Very yummy!

  94. Wayne Lecoy says:

    Please Enter Me In Your Give­away.
    It Would Be Great To
    WIN A CUISINART FOOD PROCESSOR!
    In Response To Your Ques­tion Of
    What Is My Favorite Hol­i­day Cookie Recipe?
    My Favorite Hol­i­day Cookie Recipe Is
    Choco­late Chip and Pep­per­mint Crunch Crack­les.
    This Recipe Comes From http://www.epicurious.com.
    It's A Great Site Where I Enjoy Going To Get Recipes Because I Am Not The Great­est Cook.

    yield: Makes about 36
    These fudgy treats, also known as crin­kles, get their name from the small wrin­kles that develop on top as they bake.
    Ingre­di­ents:
    8 ounces bit­ter­sweet (not unsweet­ened) or semi­sweet choco­late, chopped
    1/2 cup (1 stick) unsalted but­ter, cut into 1/2-inch pieces
    1 1/2 ounces unsweet­ened choco­late, chopped
    1/2 cup finely crushed red-and-white-striped hard pep­per­mint can­dies
    6 1/2 table­spoons sugar

    3 large eggs
    2 tea­spoons vanilla extract
    1 tea­spoon pep­per­mint extract
    1 1/2 cups all pur­pose flour
    3/4 tea­spoon bak­ing pow­der
    1/4 tea­spoon salt
    1/2 cup (about 3 ounces) semi­sweet choco­late chips
    Coarsely crushed pep­per­mints
    Pow­dered sugar
    Prepa­ra­tion:
    Com­bine first 3 ingre­di­ents in heavy large saucepan. Stir over low heat until choco­lates melt and mix­ture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 table­spoons sugar. Cool mix­ture to luke­warm, stir­ring occa­sion­ally, about 30 min­utes. Whisk eggs into choco­late mix­ture, 1 at a time, then whisk in vanilla extract and pep­per­mint extract. Whisk flour, bak­ing pow­der, and salt in small bowl to blend. Whisk flour mix­ture, then choco­late chips into choco­late mix­ture. Cover bat­ter and chill until firm enough to shape, at least 3 hours and up to 1 day.
    Posi­tion rack in cen­ter of oven and pre­heat to 325°F. Line 2 bak­ing sheets with parch­ment paper. Using 1 gen­er­ous table­spoon­ful for each cookie, roll dough between moist­ened palms into 1 1/4-inch-diameter balls, then arrange on pre­pared bak­ing sheets, spac­ing 1 inch apart. Bake cook­ies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in cen­ter, about 11 min­utes. Let stand on sheets 5 min­utes. Press coarsely crushed mints onto tops of cook­ies or sprin­kle with pow­dered sugar. Trans­fer to racks; cool com­pletely. (Can be made 1 week ahead. Store air­tight between sheets of waxed paper in refrig­er­a­tor.
    Thank You For Hav­ing This Giveaway!!!!!

  95. […] to be dairy and egg free so you can spread this gift of choco­late good­ness far and wide! {from Sweet Potato Chronicles}These adorable Orange Cacao Goji Balls bites cer­tainly defy con­ven­tional hol­i­day cookie tradition […]

  96. Terri Gilson says:

    In 2002 I bought the Bet­ter Homes and Gar­dens "Christ­mas Cook­ies– our 100 best-ever recipes" mag­a­zine and it was one of the best $7.99's I ever spent! I still make sev­eral cook­ies and bars from this mag every sin­gle year, but my fave is a bit untra­di­tional– Hol­i­day Bis­cotti.
    Not only do they taste won­der­ful, they look so fes­tive with the red cran­ber­ries and green from the pis­ta­chios. I give it out as gifts every year (to teach­ers, kids' bus dri­vers, mechanic, hair­dresser etc. ) I put a few in a Christ­mas mug with a Star­bucks gift card and a candy cane. And it's always a hit. And I make sure to save plenty for myself (I was never a bis­cotti per­son before this)…Also makes a very nice host­ess gift if you're going to a hol­i­day brunch! Enjoy.…
    Hol­i­day Bis­cotti:
    Ingre­di­ents:
    ¼ cup but­ter, soft­ened
    1 cup sugar
    1 tsp. bak­ing pow­der
    ½ tsp. bak­ing soda
    ¼ tsp. salt
    3 eggs
    ½ tsp. vanilla
    ¼ tsp. almond extract
    2 ¼ cups all-purpose flour
    1 ½ tsp. anise seed
    ½ tsp. fen­nel seed
    1 cup dried cran­ber­ries
    ¾ cup pis­ta­chios shelled and chopped
    ½ cup dried apri­cots, finely chopped
    1 egg and 1 Tbsp. water

    Direc­tions:

    1.In a large mix­ing bowl, beat but­ter with an elec­tric mixer on medium to high speed for 30 sec­onds. Add sugar, bak­ing pow­der, bak­ing soda, and salt; beat until com­bined. Beat in the 3 eggs, vanilla, and almond extract until com­bined. Beat in as much of the flour as you can with the mixer. Stir in any remain­ing flour with a wooden spoon.
    2.Chop the pis­ta­chios and apri­cots (sep­a­rately) into small pieces in your food proces­sor. Stir in the anise and fen­nel seed and the cran­ber­ries, pis­ta­chios and apri­cots into the mix­ture. Cover and refrig­er­ate for 2 hours or until dough is easy to han­dle.
    3.Preheat oven to 350 degrees F. Divide dough in half. Shape each half into a 12 inch log about 1 ½ inches thick. Place loges 3 inches apart on the lightly greased cookie sheet. Flat­ten each log to a ¼ inch thick loaf. Com­bine the 1 egg and 1 table­spoon of water to make and egg wash. Brush egg wash over loaves.
    4.Bake in pre­heated oven for 25– 30 min­utes or until light brown. Cool loaves on cookie sheet for 1 hour or until com­pletely cooled
    5.When the loaves are cool, pre­heat oven to 325 degrees F. Trans­fer loaves to a cut­ting board. Cut each loaf diag­o­nally in ½ inch thick slices. Lay slices, cut sides down on cookie sheet. Bake in the pre­heated oven for 5 min­utes. Turn slices over and bake 5 min­utes more or until bis­cotti are dry and crisp. Trans­fer to wire rack. Makes about 48.

    **I keep them fresh in the freezer until I’m ready to use (they’ll keep fresh at room temp for 3 days or so)

    PS: I would love to post a photo of this bis­cotti to show how "Christ­masy" it looks, but not sure how I could do it. If pos­si­ble, please email me and let me know…(?)
    PSS: FUN con­test idea! What a great way to share so many fab­u­lous Christ­mas cookie recipes!
    One more PS: I won't tell you I need a new food processer, because I'm assum­ing that is a given! (haha and hoho) …Merry Christmas!

  97. Susan Cassidy says:

    One of our family's favorites are what we call Eggnog Cook­ies, but many folks would call them Chewy Snickerdoodles.

    Makes about 30 cook­ies
    3 cups all-purpose flour
    3/4 tsp. bak­ing soda
    1/4 tsp. cream of tar­tar
    ½ tsp. ground nut­meg
    1/2 tsp. salt
    8 tblsp. unsalted but­ter, soft­ened
    1 1/2 cups gran­u­lated sugar, plus 3 tblsp. for rolling cook­ies
    2 large eggs
    1 tsp. vanilla extract
    1 tblsp. ground cin­na­mon, for rolling cookies

    Adjust oven racks to upper– and lower-middle posi­tions and heat oven to 350 degrees. Grease cookie sheets or line with parch­ment paper.

    Whisk flour (note: no sift­ing), nut­meg, cream of tar­tar, bak­ing soda and salt together in medium bowl; set aside.

    Cream but­ter, short­en­ing and 1 1/2 cups sugar until com­bined, 1 to 1 1/2 min­utes with elec­tric mixer set at medium speed about 3 min­utes. Add eggs and vanilla. Beat until com­bined, about 30 seconds.

    Add dry ingre­di­ents and beat at low speed until just com­bined, increase to medium and beat 30 seconds.

    Mix remain­ing 3 tblsp. sugar with cin­na­mon in a shal­low bowl. Work­ing with a 2 table­spoons of dough each time, roll dough into 1−1÷2 inch balls. Roll balls in cin­na­mon sugar and place on cookie sheet, spac­ing them 3 inches apart.

    Bake, revers­ing posi­tion in oven halfway through bak­ing time (from top rack to bot­tom and front to back), until cook­ies are very lightly col­ored around the edges, the tops have cracked and the cook­ies have puffed and started to deflate.

    Note: The recipe calls for the cook­ies to be baked for 12 min­utes, but it was always at least 15 for mine.

    Let cook­ies cool on cookie sheet 2 to 3 min­utes before trans­fer­ring them to cool­ing rack with wide spatula.

  98. Jacquelyn says:

    My favorite hol­i­day cook­ies are the mex­i­can wed­ding cook­ies or peanut but­ter thumb print cookies!

  99. or any­thing else that you can find that weighs approx­i­mately forty five pounds.

    The instruc­tions for the Apple brie Cheese Omelette recipe
    are pretty straight­for­ward, even a mere male such as I am able to fol­low
    it, and even make it a tasty dish. Most red wine is not
    sold until it has been in the bot­tle for at least two years.

  100. Judie says:

    This recipe sounded so promis­ing as my orig­i­nal recipe added 4 eggs…With a grand­son who is aller­gic to eggs we are always look­ing for egg-free recipes…this one actu­ally isn't as bak­ing pow­der does con­tain eggs…

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