Chocolate Creme de Menthe Crinkle Cookies Ingredients: 1 3/4 cup plus 2 tablespoons all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 8 ounces semi-sweet chocolate, finely chopped 2 1/2 cups sugar, divided 1/4 cup canola oil 2 tablespoons unsalted butter, melted 2 tablespoons light corn syrup 2 large eggs 1 large egg yolk 2 teaspoons pure vanilla extract 4 drops creme de menthe flavoring 1/4 cup granulated sugar 1/2 cup confectioners sugar Directions: In a medium bowl, beat together well the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside. In a mixer with the paddle attachment, beat together sugar, oil, melted butter, and corn syrup. Beat in the eggs, egg yolk, vanilla and creme de menthe. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight. Preheat oven to 325 degrees F. Line a baking sheet with parchment or a silicone mat. Roll the dough into 2 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners’ sugar does not soak in so much and stays on the surface better). Arrange cookies 2 inches apart on the foil and bake one sheet at a time. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10 to 12 minutes. Transfer to cooling racks and allow to cool completely. Store in an airtight container at room temperature for up to a week. Recipe from Bakers Royale.
Posted on: Mon, 17 Mar 2014 17:43:47 +0000
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