Cherry Chocolate Crinkle Cookies #Christmas #cookies

Cherry Chocolate Crinkle Cookies

I couple crinkle cookies because of their splendid crackled pulverized edulcorate tops and flaccid texture, but I had never actually prefab them myself. I've been eyeing a direction in my lover Betty Crocker cookbook for geezerhood, and I sought to eventually try it but with a injury. Since I hump chocolate-covered cherries, I definite to add both cherry sapidity to these tasteful drink cookies.

The cherry variety in these crinkle cookies is subtle, but you could add flatbottomed writer confection cherries to the mix if you need it to be stronger. The dough is quite tender, so you poorness to handgrip it a bit delicately when you hair the dough balls in powdered sweetening. I'll exhibit you how in this quick video before I get to the overfull instruction.

Ingredients:

• 4 oz. unsweetened baking chocolate
• 2 c. granulated sugar
• 2 tsp. maraschino cherry juice
• 1/2 c. vegetable oil
• 4 eggs
• 2 c. all purpose flour, OK to substitute spelt flour if wheat intolerant
• 2 tsp. baking powder
• 1/2 tsp. salt
• 12 maraschino cherries, chopped
• 1 c. powdered sugar

Instructions:

1. Preheat oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper.
2. Place chocolate in a microwave-safe bowl, and heat for 30 seconds. Stir, and heat another 30 seconds. Stir vigorously for about a minute, and all chocolate should be melted. If unmelted chocolate remains, heat for 15-30 seconds longer and stir again until melted.
3. With an electric mixer or by hand, stir together melted chocolate, sugar, cherry juice, and oil. Stir in eggs one at a time until smooth.
4. Add flour, baking powder, and salt and stir until dry ingredients are incorporated. Gently stir in chopped cherries. Dough will be soft.
5. Place powdered sugar in a pie plate or other shallow dish. Using a medium cookie scoop or tablespoon measure, drop balls of dough into the powdered sugar. Roll each cookie around in the sugar, and then gently bounce it in your hand to shake off excess and shape it into a ball again. Press the top of the coated dough ball lightly into the sugar to coat it well, and then place cookies on the lined baking sheet two inches apart.
6. Bake in preheated oven 10-12 minutes, allow to cool for a few minutes on the pan, and then transfer to a wire rack to cool completely.

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