Thursday, November 12, 2009
Today's Post Sponsored by the Letter C
This show taught me about professions (who are the people in your neighborhood), other languages (okay I think I only learned the word agua but I never forgot it [smile]) and that your imaginary friends can be real to you (Mr. Snuffleupagus). I hope it is still on the air fifty years from now when I have children (just kidding mom). Happy Birthday Sesame Street.
So cookie monster, here's some cookies just for you!
Chocolate Crinkle Cookies
Recipe from Williams Sonoma online
1/2 cup confectioners' sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
1/2 teaspoon vanilla extract
Preheat an oven to 350°F. Line cookie sheets with parchment paper.
Put the confectioners' sugar into a bowl and set aside.
In another bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. [Note: my butter and sugar would not cream. This may be because I halved the recipe or my bowl was too big. Either way, it did not have a negative impact on the cookies.] Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
Using a teaspoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered.
Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.