I’ve been invited to a Christmas cookie exchange in a few weeks at my friend Andrea’s new house. This will be my first cookie exchange and I’m looking forward to it; it’s such a good idea. Plus, knowing what kind of baker Andrea is, I’m sure there will be quite the array of cookie options. This recipe for Black Forest Crinkle Cookies, in fact, was one of her ‘sampler’ recipes. She was trying to figure out what to make for the exchange and sent over a few of these to get my opinion, which was a loud and hearty YES!
I do love discovering great new cookie recipes, because it’s easy to get hung up on preparing the same of favourites, year after year. This delicious and easy recipe, which Andrea kindly shared prior to the cookie exchange, is bound to become a regular in this house, no matter what the season.
Andrea’s Black Forest Crinkle Cookies
1-1/2 cups flour
1-1/2 cups sugar
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup melted butter
2/3 cup cocoa powder
2 tbsp coffee
1 tsp almond extract or amaretto
2/3 cup chocolate chips
2/3 cup dried cherries
1-1/2 cups icing sugar
Mix flour, sugar, baking powder, and salt. In separate bowl, mix melted butter with cocoa, eggs, coffee, and almond extract. Add flour mixture to the egg mixture. Stir in chocolate chips and dried cherries.
Roll heaping tablespoons of dough into balls and roll twice in icing sugar. (The first coating soaks in and doesn’t stay nice and white after baking.)
Bake at 350 F for 12-14 minutes, or till they crack.