Chocolate Crinkles 2

  It's another recipe of Chocolate Crinkles and it's simpler than the one I made before.  Try it! :)

1 2/3 cups all-purpose flour
1/4  tsp. salt
1/2  tsp. baking soda
1/3  cup cocoa powder
1  cup sugar
2  eggs
2  tbsp.  milk
1/4  cup vegetable oil
2  cups powdered sugar 

     In a bowl, whisk together flour, salt, baking soda, cocoa powder, and sugar.  Make a well in the center and add eggs, sour cream, and oil.  Stir slowly until evenly mixed.  Cover with  plastic wrap and refrigerate for one hour or until firm enough to scoop.
     Preheat oven to 325F.  Scoop some mixture and drop in a bowl of powdered sugar. Completely dredge in sugar and roll into balls.  Arrange on a cookie sheet lined with baking paper.  Bake for about 12 minutes. Let rest for 5 minutes then remove from cookie sheets and let it cool. 

 

Chocolate Sugar Cookies

2  3/4  cups All purpose flour
3/4  cup Unsweetened Dutch Processed Cocoa Powder
1/2  teaspoon salt
1  teaspoon baking powder
1  cup unsalted butter
1  3/4  cup granulated sugar
2  large eggs
2  teaspoons pure vanilla extract

In a large  bowl whisk together the flour, cocoa powder, salt and baking powder.

In a bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes).  Add the eggs, one at a time, beating well after each addition.  Add the vanilla extract and beat until combined.  Add the flour mixture and beat until you have smooth dough.

Divide the dough in half and wrap each half in plastic wrap.  Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees Fahrenheit and place rack in the center of the oven.  Line two baking sheets and parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch.  (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheets.  Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Bake cookies for about 10 - 12 minutes (depending on size) or until they are firm around the edges.  Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.

Makes about 36 - 4 inch cookies.


Courtesy of  Joyof Baking

Sugar Cookies

3  cups  all-purpose flour

1/2  teaspoon salt

1  teaspoon baking soda

1  cup unsalted butter

1  cup white sugar

2  large eggs

2  teaspoons pure vanilla extract

In a separate bowl whisk together the flour, salt and baking soda.  In the bowl of your electric mixer (or with hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes).  Add the eggs and vanilla extract and beat until combined.  Add the flour mixture and beat until you have a smooth dough.  Divide the dough in half and wrap each half in plastic wrap.  Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350F and place rack in center of oven.  Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (keep turning the dough as you roll, making sure the dough does not stick to the counter).  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheets.  Place baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.  

Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown.  Remove from oven, and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling.  

Makes about 36 cookies.

Courtesy of Joy of Baking

Lengua de Gato

Lengua de Gato are long thin cookies that resembles the shape of a cat’s tongue. This might be the reason why these tasty treats were called such.

This is my first time I tried Lengua de Gato... and will try it again next time.  :)

.

1  cup all-purpose flour
1/2  cup super fine white sugar
whites from 2 eggs
1/4  teaspoon salt
1/2  cup butter, softened
1/2  teaspoon vanilla extract


1.  Preheat oven to 375F.


2.  Cream the butter using an electric mixer then gradually add the sugar.  Continue mixing for another 2 minutes.


3.  Stir-in the egg whites gradually and mix about 3 to 4 minutes more.


4.  Add salt and vanilla extract.


5.  Gradually stir-in the flour.  Continue to mix for about 2 to 3 minutes more or until the mixture is well incorporated.


6.  Get a piping bag and install a round tip.  Place the mixture in the piping bag.


7.  On a baking tray lined with wax or parchment paper, begin piping the mixture.  Each piece should be about 2.5 to 3 inches in length.


8.  Bake for 9 to 10 minutes.


9.  Remove from the oven and place in a cookie rack until the temperature cools down.


10.  Place in a container and serve.






courtesy of Panlasang Pinoy

Chocolate Crinkles

It's one of my favorites cookies... it is soft, fudge like chocolate cookies coated in confectioner's sugar. Absolutely sweet and delicious! :)

3/4 butter or margarine
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 cup cocoa
1/4 cup milk with 1 teaspoon calamansi juice (to make into sour milk)
1 tablespoon baking powder
1 teaspoon baking soda
powdered sugar to sprinkle on top of crinkles

Preheat oven at 350F.

Cream butter with the sugar. Beat in eggs, vanilla and sour milk. Sift together the dry ingredients except the powdered sugar and blend in the creamed mixture. Drop by rounded teaspoonfuls onto a greased baking sheet and bake until done (about 13 to 15 minutes). Allow to cool in the sheets and remove when they are firm. Using a strainer, sprinkle top of crinkles with powdered sugar.