Black Forest Cocoa Crinkles
If you like black forest cake then you'll love this handheld dessert that packs in all the same flavors. The chocolate crinkle cookies recipe gets its fruity touch from dried cherries.
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Recipe Summary
Ingredients
Directions
Chocolate Crinkles:
In a heavy small saucepan cook and stir 4 ounces unsweetened chocolate and 1/2 cup shortening over low heat until melted. Remove from heat; cool for 15 minutes. In a large bowl combine 3 lightly beaten eggs, 2 cups granulated sugar, 2 teaspoons baking powder, 2 teaspoons vanilla, and 1/4 teaspoon salt. Add chocolate mixture. Gradually add 2 cups all-purpose flour, stirring until thoroughly combined. Cover; chill about 2 hours or until dough is easy to handle. Preheat oven to 375 degrees F. Lightly grease cookie sheets; set aside. Place 2/3 cup powdered sugar in a shallow bowl. Shape dough into 1-inch balls. Roll balls in powdered sugar to coat generously. Place 2 inches apart on prepared cookie sheets. Bake about 10 minutes or just until edges are set. Transfer to wire racks; cool. Makes about 60 cookies.Nutrition analysis per serving: 74 calories, 1 g protein, 12 g carbohydrate, 3 g total fat (1 g saturated fat), 9 mg cholesterol, 0 g fiber, 8 g total sugar, 0% Vitamin A, 0% Vitamin C, 22 mg sodium, 1% calcium, 3% iron
To Store:
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.