Over the next month, I will be celebrating the upcoming holiday festivities (and escaping the chaos) by baking cookies. A lot of cookies. For me, the best part about the month of December is baking and making sweets… so many sweets, in fact, that there is hardly room to store them all. During this time of year, my mom would dedicate the entire “formal” dining room as a cookie and fudge haven. All month long she would bake her butt off— right up until Christmas morning. The huge stack of dessert boxes would rival the enormous pile of gift packages… and disappear quickly. She never gave any away. Her children were just gluttons for sweets.
So, prepare to be drowned by a sea of cookie recipes all throughout the next month. If I happen to sneak in a recipe or two that is savory… it will most likely come in the form of a cookie. I hope you all had a wonderful Thanksgiving… and now on to the cookies!
Chocolate Snowflake Cookies
makes 12 two inch cookies
- 1 cup granulated sugar
- 1/2 cup melted Earth Balance margarine
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup all purpose flour
- 2 1/2 tbsp vinegar
- 2 tbsp non-dairy milk
- confectioners sugar, to roll the cookie dough in
Preheat oven to 350 degrees.
Mix together sugar, margarine, cocoa powder, vanilla extract, and baking powder. Gradually stir in flour, vinegar and non-dairy milk. Mix well. The consistency should look like this:
Chill in refrigerator for an hour or two, or freeze for about 15-20 minutes. Form into walnut sized balls (this will yield about 2 inch diameter cookies… feel free to make them smaller) and then roll each ball into confectioners sugar.
Bake in preheated oven for about 15 minutes. The cookies will not look totally “done”. Have faith, they are… they just need some time to cool. Let them cool on a cookie sheet about 10-15 minutes before transferring to wire rack.