I think I was so affected because most of my favorite holiday recipes come from the dogeared pages of The Cooky Book.
See the chocolate crinkle cookie on the cover? Let's make those.
Crinkles are a one bowl and wooden spoon recipe. Once the easy dough is mixed together it gets thoroughly chilled, scooped and rolled in powdered sugar before baking. When the cookie bakes, the dough expands and the sugar coating cracks to accommodate the changing shape, giving it the crinkled appearance.
Plain chocolate is good, but chocolate and peppermint is better. I added some peppermint extract to my dough and some festive red sprinkles to my powdered sugar coating.
Regardless of the lies and deceit surrounding Betty Crocker, whoever came up with the recipes in this book deserves a high five and a hug.
Chocolate Peppermint Crinkle Cookies
makes about 3 dozen cookies
adapted from The Cooky Book
1 c AP flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
1/4 c vegetable oil
1 c granulated sugar
2 squares (ounces) unsweetened baking chocolate
- - -
1. Over a double broiler melt chocolate
2. Once the chocolate has melted, stir in the oil and sugar
3. Add extracts and eggs, one at a time
4. Sift together flour, baking powder and salt; add to chocolate mixture
5. Gently stir until all the dry ingredients have been incorporated (mixture will resemble brownie batter)
6. Cover dough with plastic wrap and refrigerate for at least 1 hour
7. Place about 1 c powdered sugar into a bowl
*pre-heat oven to 350
8. Using a small cookie scoop, portion dough: place one level scoop or about a Tablespoon of dough into the powdered sugar and toss to coat; using hands shape dough into a ball and place on a parchment lined baking sheet; repeat with remaining dough, placing unbaked cookie dough 2" apart
9. Bake at 350 for 10-12 minutes