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Just wanted to give you an update and thank you for all the prayers and comments and texts while Bob and I are home recovering from Covid. It is a very tough virus to deal with and we hope you all stay safe and stay well.
You are all our extended family and your care and concern and love have pulled us through the past few weeks.
We no longer have fevers and the aches aren’t as bad as they have been, but we still have no sense of taste and smell and the fatigue doesn’t look as if it’s leaving any time soon. But we are grateful not to be in the hospital and we are feeling blessed that we are home recovering together.
While I have been home, I have started a menu for Christmas Eve and Christmas Day a hundred times and just can’t decide what I will eliminate this year since it will be the two of us and I don’t have that much strength to cook an elaborate meal.
And then my mind went from the Feast of the Seven Fishes fish dinner for Christmas Eve to my favorite part of any meal…. dessert.
I have been going through my cookie recipes and trying to decide this years selections. A few years back, you might remember some of my recipes were featured in the Holiday issue of The List Magazine Long Island.
I wanted to share with you my favorite cookie recipes and maybe it will give you a few new ideas for your dessert table this year. I hope you enjoy them and let me know what you think.
I will be posting a different cookie recipe each day, so come back to check out what’s baking……
Let’s get started.
The ever popular Chocolate Crinkle. I think that this cookie is on everyone’s holiday tray. It’s one of my son’s favorites and I have been baking this for years.
It’s a year round favorite with a deep cocoa flavor- delicious.
Chocolate Crinkle Cookies
5 ounces UNSWEETENED chocolate, broken into pieces
½ cup (1 stick) unsalted butter
2 cups all purpose flour
2 teaspoons baking powder
¼ tsp salt
4 large eggs
2 cups granulated sugar
1 tsp vanilla extract
- Melt chocolate and butter together in the top of a double boiler over simmering water or in a microwave until about ¾ melted. Remove from the heat and stir until completely melted and smooth,
- Meanwhile, stir together (or sift) flour, baking powder and salt in a medium bowl
- In a large bowl with an electric mixer on hand, beat eggs, granulated sugar and vanilla extract until creamy, about 2 minutes. Whisk chocolate –butter mixture until smooth, and beat into egg mixture until smooth. Add about 1/3 of flour mixture and mix on low. Gradually add remaining flour, mixing just until blended. Dough may be thin; that’s OK because it will firm up upon cooling. Cover with plastic wrap and refrigerate until firm enough to roll into balls, at least 6 hours or overnight.
- Preheat oven to 350 degrees. Line the cookie sheets with parchment paper. Sift some confectioners’ sugar into a wide shallow bowl. Roll dough between your palms into 1-inch balls, and then roll in confectioners’ sugar. Place balls 1-inch apart on cookie sheets.
- Bake until puffed and crackled in appearance, and surface is dry to the touch, about 12 minutes; centers will still feel somewhat soft. Slide parchment paper onto racks to cool cookies completely. Makes 80 cookies.
- Store at room temperature in airtight containers
Until my next post, make every day a celebration!
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