Chocolate Crinkles - SVP's

by  Vicki’s friend Sarah

Calls them: SVP’s Choco Crinkle Goodness

350°F                 10-12 min.                 YIELD:

1 2/3 cups all-purpose flour

½ cup cocoa powder

1 ½ tsp baking powder

¼ tsp salt

1 stick (1/2 cup) unsalted butter (room temp)

1 ¼ cup sugar

2 eggs

½ tsp vanilla

½ cup confectioners’ sugar

·   In a small bowl, stir flour cocoa, baking powder and salt.

·   In a large bowl, use a mixer to beat butter & sugar until creamy. Add 1 egg at a time, then vanilla. Slowly add flour mixture from small bowl and beat on low speed.

·   Roll into tablespoon size balls, and roll in confectioners’ sugar until coated.

·   Bake on parchment covered sheet.

Gingersnaps – Soft Baked

   by  Vicki’s friend Amanda

350°F 8-9 min.        YIELD: 13 – 14 cookies         REFRIGERATE

6 tbsp unsalted butter, softened

½ cup packed brown sugar – dark, or light

1 egg

1 ½ tsp vanilla extract

¼ cup dark molasses

2 tsp ginger

¾ tsp cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

Pinch salt

½ tsp baking soda

1 ½  cups all-purpose flour

+1/2 cup sugar for rolling

·       In a large bowl, cream the butter and brown sugar until fluffy. Add flour, baking soda, salt and spices; stir until just incorporated without over-mixing. Chill for 2 hours to overnight.

·       Once chilled, roll dough into 1” balls, roll in sugar and place on baking sheet 1 ½ to 2” apart. Repeat this step for the rest of the dough.

·       Bake for 8-9 minutes. (Be sure to keep dough cold if not all baked at once.) They will seem underdone, but will stay soft as they set up. For a crispier gingersnap bake a few minutes longer.

·       Allow to cool 10 minutes before removing from sheet. Transfer to rack, finish cooling.

·       Soft-baked will stay soft up to 5 days if stored in airtight container.

Red Velvet Snowballs

350F Oven Bake 15 to 18 minutes    Refrigerate

 Yields: 2 dozen

Prep Time: 0 hours 20 mins

Total Time: 1 hour 40 mins 

Ingredients

2 1/2 c. all-purpose flour, spooned and leveled

1/4 c. cocoa powder

2 tsp. baking powder

1/4 tsp. Kosher salt

3/4 c. unsalted butter (1 1/2 sticks), at room temperature

3 c. confectioners' sugar

1 tbsp. red food coloring

1 tsp. pure vanilla extract

1 tsp. white vinegar

Directions

1. Preheat oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together flour, cocoa, baking powder, and salt in a bowl.
2. Beat butter and 1 ½ cups confectioners' sugar on medium speed with an electric mixer until smooth, 1 to 2 minutes. Reduce mixer speed to low and gradually add flour mixture, beating just until incorporated, 1 to 2 minutes. Add food coloring, vanilla, and vinegar; increase mixer speed to medium, and beat just until dough is crumbly and holds together when squeezed, 15 to 20 seconds.
3. Squeeze dough into balls (about 2 tablespoons each). Place balls, 1 inch apart, on prepared baking sheets; freeze 10 minutes. Bake, rotating sheets halfway through, until dry around the edges, 15 to 18 minutes. Cool on baking sheets on wire racks 5 minutes.
4. Place remaining 1 ½ cups confectioners' sugar in a bowl. Working one at a time, gently toss warm cookies in sugar to coat. Return cookies to baking sheets to cool completely; reserve remaining sugar. Once cool, toss again, in batches, in remaining sugar.

 https://www.countryliving.com/food-drinks/recipes/a36895/red-velvet-snowballs/

2015 Cookie Day Results

Recipe	made by	and by
Almond Galettes	Boug
Angie's Figgy Cookies	Connie
Apricot Sesame Cookies	Ose
Benne Cakes	Boug
Caramel Pecan Cookies	Sami	Alanna
Caramel Pecan Tarts	Sami
Caramel Slices	Sami
Chip and Dip Cookies	Emmie & Mandie
Chocolate - SVP's Choco Crinkle Goodness	Sara Van Pelt
Chocolate Blossoms - Hersheys	Vicki
Chocolate Chip - Sophias	Boug	Marty
Chocolate Chips - David's Famous	Vicki	Sami
Chocolate Chips - Mint Delight	Cari
Chocolate Cookie Slices	Sami	Eric
Chocolate covered Cherries	Emmie & Mandie
Chocolate Crinkle	Connie
Cinnamon Almond Crescents	Sami	Alanna
Florentines - Pita Style	Boug
Ginger Cookies - Swedish	Vicki
Gingersnaps - soft baked	Amanda
Kiefles - Hungarian	Vicki
Lemon Bars	Vicki
Macaroons - Farm	Ose
Oatmeal - Lemon Lace	Boug
Oatmeal - Leonards	Boug	Marty
Oatmeal Raisin - Cville School	Maricka
Palmiers	Vicki
Peanut Brittle - Betty Crocker	Boug
Peanut Butter Cookies - Flourless	Boug
Pistachio Cranberry icebox cookie	Cari
PMS Cookies	Emmie & Mandie
Pretzel Turtles	Cari	Marty
Red Velvet Cookies	Emmie & Mandie
Red Velvet Snowballs	Ose
Rice Krispie Cookies	Cari	Marty
Rugelach - Spicy Nut	Boug
Shortbread - Coffee	Boug
Split Second Cookies	Vicki
Spritz - Anderson Family	Sami
Sugar Cookies - Roll out	Cari

Slightly smaller than usual turn out - but a great time.
Family Chefs: Connie, Boug, Vicki and Sami.
Eric showed up bright and early in his holiday fab outfit, and made breakfast for the chefs. Ovens on by 10am - and off we went.
Ose was in next, then Cari with Emily, Mandie and Marty.
Maricka came thru too - and even baked cookies!
Turkey and vegetable soup for lunch.
Alanna stopped in, and finally Sarah and Amanda for a batch each.
We didn't finish until 2am on Sunday, but we ended up at 40 by the time we totaled everything up.
Well Done!