Tuesday, December 11, 2007

Tomorrow night I am attending a holiday
ornament and recipe exchange at church...
Here's the dessert I'll be sharing (thanks to Martha!)
Chocolate Crackles (makes 3 dozen)
8 oz. bittersweet chocolate, finely chopped
1 1/4 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup confectioners sugar
1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
2. Mix butter and brown sugar on a medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into two halves. Wrap each in plastic; refrigerate until firm, about 2 hours.
3. Preheat oven to 350. Form 1 inch balls from the now-firm dough [it helps if you rub your fingers over a stick of butter between each dough ball, otherwise the dough will stick to your fingers]. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parcment paper.
4. Bake until surfaces crack, about 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.

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