NOW, It’s Cookie Time

You don’t know how hard it was to wait and give you these recipes until just the right time. Christmas cookies really do make the Holiday season, especially if you have children around. I still look forward to taking a bite out of the cookies that are set out for “The Man” on Christmas Eve. It’s fun making them and it’s very pleasing when  cookies come out perfect. These two recipes are perfect, and when I say perfect, the crackling on top is perfect, the flavor is perfect and they’re perfect to make with your kids.

Chocolate Crinkle Cookies

These cookies remind me of brownies that have that thin, crisp outer coating that everyone looks forward to when enjoying a brownie. So if you don’t want a chocolaty, decadent cookie with that crisp crackling on top, then may I suggest……..well, something else. In the meantime, I think I have your attention and hopefully your approval.

1 1/2 c. flour
1 t. baking powder
1/2 c. unsweetened cocoa powder
1/4 t. salt
1/4 c. butter or margarine, softened
1/2 c. sugar
1/4 c. brown sugar
2 eggs
1 t. vanilla extract or 2 t. imitation
1 c. powdered sugar

In a medium bowl, whisk together the flour, cocoa, salt, and baking power. In a separate large bowl, preferably with an electric mixer, combine the butter and sugars until fluffy, about 2 minutes. Add eggs and vanilla; mix until combined. Add in flour mixture, and mix until combined. Cover the mixture with plastic. Refrigerate for 2 hours or overnight.
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment or wax paper. Place the powdered sugar into a small bowl. Roll the dough into 1-inch balls, rolling each in the powdered sugar to coat well.  Place on the prepared cookie sheet, spaced 2 inches apart. Bake for 10-12 minutes.

Makes about 20 cookies

Lemon Crinkle Cookies

Lemon is a great flavor to work with in baking. Not only is the yellow color aesthetically pleasing, but the sunshiny taste brings a bounce to anyone’s step.

1 1/2 c. flour
1 t. baking powder
1/4 t. salt
3/4 c. sugar
1/4 c. butter or margarine, melted
1 T. grated lemon zest
2 T. lemon juice
2 eggs
1 t. vanilla extract or 2 t. imitation
1 c. powdered sugar

In a medium bowl, whisk together the flour, baking power and salt. In a separate large bowl, with an electric mixer, combine the butter and sugar until fluffy, about 2 minutes. Add lemon zest, juice, eggs and vanilla; mix until combined. Add in flour mixture, and mix until combined. Cover the mixture with plastic. Refrigerate for 2 hours or overnight.
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment or wax paper. Place the powdered sugar into a small bowl. Roll the dough into 1-inch balls, rolling each in the powdered sugar to coat well.  Place on the prepared cookie sheet, spaced 2 inches apart. Bake for 10-12 minutes.

Makes about 20 cookies