This weekend was probably a pretty busy one for most people. Everyone was finishing up shopping and setting up the house for Christmas. Like most years I tried to make a few edible gifts for family and friends. Hopefully, they won’t read this before the big day!
I made a big batch of spice nuts (four pounds!) using the excellent recipe from Sassy Radish. I also made Sparkling Ginger cookies from Cookbook 101. I love these cookies, becomes the ginger really comes through.
Naturally, I also wanted to make some old family favourites. I did up a batch of Rum & Raisin Cookies and Chocolate Crinkles. Both turned out delicious. I am eager to share them with everyone, but for now I’ll share one of the recipes with you.
- 1/2 cup vegetable oil
- 4 sq. unsweetened chocolate
- 2 cups sugar
- 4 eggs
- 2 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup icing sugar
Melt chocolate. Stir in oil and granulated sugar. Blend in one egg at a time until well-mixed. Add vanilla.
Sift flour, baking powder and salt into oil/chocolate mix. Stir together. Let chill in the fridge several hours or overnight.
Heat oven to 350*F. Take teaspoon-sized balls of dough and roll in the icing sugar. Shape into balls and press lightly on a parchment lined baking sheet. Make sure to give the cookies a bit of space. Bake for 10 minutes and be careful not to overbake.
This recipe makes a whopping 6 dozen cookies so be prepared to hand the out to family & friends.