Monday, December 14, 2009

December 15th-Dark Chocolate Crackles

Greek food is my favorite to cook and eat. Every few months my craving for classic Greek dishes gets so strong that I end up in the kitchen, cooking for hours. It started again today. I prepared the lima beans. The beans cook in water first then when almost tender I strain the beans and add whole san marzano tomatoes, garlic, dill, and tons of olive oil. Then place this in the oven where it will cook for 2-3 hours. Tomorrow I will finish our Tuesday night Greek feast.

These heirloom German cookies are a favorite of mine, whether you call them Crackle or Crinkle this holiday cookie must be in the cookie jar!

Dark Chocolate Crackles
Makes 5 dozen

8 ounce bittersweet chocolate, finely chopped
1 1/4 cups all-pupose flour
1/2 cup unsweetened Dutch processed cocoa powder
2 teaspoons baking powder
1/4 teaspoon course salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 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. Preheat oven to 350. 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 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 4 equal pieces. Wrap each in plastic wrap; refrigerate until firm, about 2 hours.

3. Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheet lined with parchment paper.

4. Bake until surfaces crack, about 14 minutes. Let cool on sheet for 1 minute then transfer to wire racks. Cookies may be stored between layers of parchment in airtight containers up to 3 days.

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