The holidays are a time for baking. Even though it's just the two of us these days, I feel the urge to bake all sorts of yummy things. I've sent cookies to work with hubby. I sent 5/6 of a pie home with our son. I hope I don't gain ten pounds by the end of the month.
Just for fun and in honor of holiday baking, I'm hosting a Holiday Cookie Hop. I hope that if you have a cookie post - Christmas cookies or not - that you will share it below. (I think that fudge and brownies are "cookies" too, don't you?) Old posts are welcome, and you may share several if you wish.
You don't have a cookie post? I hope you'll visit the links and maybe find some inspiration for some holiday baking of your own.
To start off, here is a recipe from my aunt's large collection of cookie recipes. I made this recently and sent most of them to work with hubby. His co-workers loved them. So did I, but this way I didn't have to eat them all myself.
1 cup all-purpose flour
1 tsp baking powder (I used Rumford aluminum-free baking powder)
1/2 cup butter, melted
2 1-ounce squares of semi-sweet chocolate, chopped
1 cup white sugar
1 tsp vanilla extract
1 cup semisweet chocolate chips
1/4 cup confectioners sugar for rolling
I didn't have to chop the chocolate; it was all broken when I opened the bar.
The recipe calls for "two squares" of chocolate, or two ounces. Fortunately I noticed this on the wrapper, and added the eight squares needed to make two ounces.
Sift together the flour and baking powder - I stirred them together - and set aside.
Stir the chocolate into the melted butter until melted and smooth. It didn't take long for the chocolate to melt.
Mix the sugar, eggs and vanilla. Add this to the chocolate mixture and mix well, then gradually add the flour/baking powder mixture a little at a time.
Add the chocolate chips and stir well.
Cover the dough and refrigerate for at least two hours, or preferably overnight. I opted for the two hours.
Preheat your oven to 350 F. Line cookie sheets with parchment paper (I used foil since I was out of parchment paper).
Roll the dough into balls of about one inch diameter, and roll the balls in confectioners sugar. The finished cookies are prettier if you coat them rather thickly with the sugar.
Place cookies two inches apart on the cookie sheets.
Bake 9-12 minutes, until the tops crack. Cool cookies on a wire rack.
Makes approximately 3 dozen cookies.
Welcome to my Holiday Cookie Hop!
There are just a couple of guidelines:
- Please share family-friendly posts only.
- Older posts are welcome.
- You may share up to five posts.
- Please share this hop via Facebook, Twitter and other social media.
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