Post by Loupy on Nov 27, 2013 17:30:51 GMT -7
Mexican Mocha Crinkle Cookies
From: Sommer @ www.aspicyperspective.com/
PREP TIME: 30 MINUTES + 2 HOURS CHILL TIME
COOK TIME: 10 MINUTES
YIELD: 4 DOZEN COOKIES
Ingredients:
1 cup unsweetened cocoa powder
1 1/2 cup granulated sugar
1/2 cup vegetable oil
1 1/2 Tb. instant coffee granules (not coffee grounds)
1 tsp. ground cinnamon
1/8 tsp. cayenne pepper
2 tsp. baking powder
1 tsp. salt
1 Tb. vanilla extract
4 eggs
2 cups all purpose flour
1 1/2 cups powdered sugar
Directions:
Using an electric mixer, beat the cocoa powder, sugar, oil, instant coffee granules, cinnamon, cayenne, baking powder, and salt together until well combined.
Beat in the vanilla and eggs, then scrape the bowl.
Slowly add in the flour.
The dough will look like brownie batter.
Refrigerate for 1-2 hours until firm enough to roll by hand.
Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
Roll the dough into 1 inch balls, then place each ball in a bowl of powdered sugar and coat thoroughly, before placing on a baking sheet.
Space the ball at least 3 inches apart.
Bake for 10-12 minutes.
Cool completely on the baking sheets before moving.
©2013 A SPICY PERSPECTIVE
From: Sommer @ www.aspicyperspective.com/
PREP TIME: 30 MINUTES + 2 HOURS CHILL TIME
COOK TIME: 10 MINUTES
YIELD: 4 DOZEN COOKIES
Ingredients:
1 cup unsweetened cocoa powder
1 1/2 cup granulated sugar
1/2 cup vegetable oil
1 1/2 Tb. instant coffee granules (not coffee grounds)
1 tsp. ground cinnamon
1/8 tsp. cayenne pepper
2 tsp. baking powder
1 tsp. salt
1 Tb. vanilla extract
4 eggs
2 cups all purpose flour
1 1/2 cups powdered sugar
Directions:
Using an electric mixer, beat the cocoa powder, sugar, oil, instant coffee granules, cinnamon, cayenne, baking powder, and salt together until well combined.
Beat in the vanilla and eggs, then scrape the bowl.
Slowly add in the flour.
The dough will look like brownie batter.
Refrigerate for 1-2 hours until firm enough to roll by hand.
Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
Roll the dough into 1 inch balls, then place each ball in a bowl of powdered sugar and coat thoroughly, before placing on a baking sheet.
Space the ball at least 3 inches apart.
Bake for 10-12 minutes.
Cool completely on the baking sheets before moving.
©2013 A SPICY PERSPECTIVE
