There are certain kinds of cookies that I associate with Christmas; for me those are Anginetti Cookies, Spritz Cookies and Chocolate Crinkle Cookies.  I don’t know why I reserve making them for the holidays, they really should be made all year.  Each cookie is like the perfect bite sized soft, gooey center of a brownie.

 

 

 

Ingredients (Makes 24 cookies):
¾ cup cocoa powder
1 ½ cup white sugar
⅓ cup canola oil
3 eggs
2 tsp. vanilla
160 grams (1 ½ cups) flour
1 ½ tsp. baking powder
¼ tsp. salt
½ cup confectioners’ sugar

In a large bowl, mix together cocoa powder, white sugar and canola oil.  Beat in eggs, one at a time, then add vanilla.  In a separate bowl, mix together flour, baking powder and salt.  Fold into the sugar mixture and stir until well combined.  The batter should resemble a thick brownie batter.  Put into refrigerator for 2-4 hours.

Preheat oven to 350 degrees.  Form batter into 1” balls and roll into confectioners’ sugar.  Bake on a cookie sheet lined with parchment paper for 10 minutes.  Remove from oven and let sit on cookie sheet for 2 minutes before transferring to wire rack to cool.

Enjoy!

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