Ok, so I have not been cooking much this week- alot of repeat meals, leftovers, etc. The Hungry Hubby and I have been passing a FANTASTIC cold to each other!
My amazing Hungry Hubby made sniffly, pajama-clad, coughing me a very romantic dinner last night (Filets! WOW!)
So, to return the cooking favor I made him some Chocolate Crinkle Cookies! Yummy!
(Adapted from CuisineNie)
2 cups sugar (I used half white and have brown sugar, but only because we didn't have enough plain sugar)
3/4 cup vegetable oil
3/4 cup hershey's cocoa powder
4 eggs
2 tsp vanilla extract
2 1/3 cups Pamela's Gluten-free, all-purpose baking mix
2 tsp baking powder
1/2 tsp salt
powdered sugar
3/4 cup vegetable oil
3/4 cup hershey's cocoa powder
4 eggs
2 tsp vanilla extract
2 1/3 cups Pamela's Gluten-free, all-purpose baking mix
2 tsp baking powder
1/2 tsp salt
powdered sugar
1. In a large mixing bowl, combine sugar & oil. add cocoa; blend well. beat in eggs and vanilla.
2. Combine baking mix, baking powder & salt; add to cocoa mixture blending well.
3. Cover; chill at least 6 hours.
4. After dough has chilled, heat oven to 350.
5. Shape dough into 1 inch balls and roll in powdered sugar.
6. Place 2 inches apart on greased cookie sheet.
7. Bake 12 to 14 minutes or until almost no indentation remains when touched. remove from cookie sheet; cool on wire rack.
makes 4 dozen.
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