This year, we decided with the girls from Cassalingo that we would do a holiday baking extravaganza! It’s is the first recipe of 4 that we baked last Tuesday at Daniella’s home. We got there a little after 4PM and baked until it was time for us to go out and have dinner. We had a great time and definitely plan to do this a yearly tradition.
We baked Chocolate Crinkles, Nutella Cookies, Vanilla Bean Sugar Cookies and Almond Cookies. We still had Gingerbread Cookies but we ran out of space to store them in! It’s crazy how much you can bake without realizing it when you’re having so much fun. Keep an eye out for the rest of the recipes.
Our sous-chef this time was Isa, daughter of one of one of the Cassalingo Girls. She was the reason we discovered double coating the cookies in confectioner’s sugar makes them perfectly white! Can’t wait to keep posting the rest of the recipes.
Recipe by Better Homes Cookbook
Yields about 50 cookies, depending on the size
1 ½ cups granulated sugar
4 ounces unsweetened chocolate, melted
½ cup vegetable oil
2 teaspoons baking powder
2 teaspoons vanilla extract
2 cups all-purpose flour
About 2 cups powdered sugar for rolling cookies
- In a large mixing bowl, beat eggs, granulated sugar, chocolate, oil, baking powder and vanilla extract with an electric mixer until combined. Beat in as much as the flour as you can with the mixer. Stir any remaining flour. Cover and chill dough for at least 1 to 2 hours until easy to handle.
- Preheat the oven at 375º
- Shape dough into 1-inch balls. Roll balls in powder sugar to coat generously. We found out that you can roll them twice and the final cookie is better.
- Place balls 1 inch apart on an ungreased cookie sheet or lined up with parchment paper.
- Bake for 8 to 10 minutes or until edges are set and tops are cracked. Transfer to a wire rack and let cool. If desired, you can sprinkle with additional powder sugar.
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