Crinkle Cookies



Recipe by Chef Edward



Yields- 6 Dozen




6 oz. Butter (3/4 Cup)

10 oz. Dark Brown Sugar (1.5 Cups)

1/2 oz. Water (2 Tbsp.)

12 oz. Chocolate Chips (2 Cups)

4 oz. Eggs (2 large)

15 oz. Flour (about 3 Cups)

1/2 oz. Baking Soda (1 1/4 tsp.)

1/8 oz. Salt (1/2 tsp.)

a few shaving of Fresh Nutmeg

1/2 tsp. vanilla extract


Powdered Sugar and Chopped Nuts (Walnuts or Pecans or ___ )


Method; In a small tri ply saucepan Over low heat melt the butter, brown sugar and water. Add chocolate chips and cook until just melted. Remove from the heat and let cool until room temperature. Beat in the eggs, one at a time. In a separate stainless steel mixing bowl, add all dry ingredients and whisk together. Add to the chocolate mixture. Let stand for 10 minutes. For most baking recipes, we use a bench scraper to easily cut dough and scrape the bench! Divide the dough and roll each piece into 1 inch balls and drop into powdered sugar or chopped nuts. Baker on pregreased cookie sheets at 350 degrees F. for 10 to 14 minutes, quickly remove from the sheets with spatula and let cook on a cooling rack.



Chefs Note: Our Ground Cinnamon and fresh grated Whole Nutmeg are the finest spices available add a few new flavors to your baking, saves time, and it's always in the cabinet! USA made spice graters are essential for your grated whole nutmeg (click links) There are many other additions that can be added to cookies and pasta dough, spinach powder, beet powder, saffron, food colors or flavorings. Have fun and enjoy the healthy flavorful treat! Courtesy of Chef





1 lb. butter
1 8 oz. package cream cheese
4 C. bread flour
1 tsp. vanilla extract
1/2 t. salt
Solo Filling or Preserves, as needed

Cream butter and cream cheese; add pure vanilla. Blend in flour and salt and mix until smooth. Wrap dough in waxed paper and refrigerate 3-4 hours, or overnight. When dough is ready, roll out on floured board. Cut with a round cookie cutter or glass. Press thumb into center of each. Place Solo filling (preserves)in center and fold up sides of cookie. Bake on ungreased cookie sheet at 400 f. for 10-15 minutes. Sprinkle cooled cookies with powdered sugar. You can also cut the dough into squares, add filling, and fold 2 corners to make a bowtie, or all 4 corners to center for pinwheel patters. Our Pastry Cutters help to achieve crimped sides and texture, adds a nice finished look.

Moms comment: We also call these Thumbprint Cookies.



Gingerbread Houses & Cookies (click here)

Click the green arrows for more recipes!Copyright 1998 - 2014 all rights reserved.

Courtesy of Chef