I love making Christmas cookies though I don’t make as many as I used to when our kids were still at home. This is a recipe I’ve made most years since I found the recipe. The recipe is from a 1990’s Christmas cookie magazine.
One of the reasons I like the recipe is that the cookies are easy to make. It’s fun to make intricate Christmas cookies which are rolled out and cut into shapes, but sometimes it’s nice to have a cookie that tastes great, but is quickly made!
I was going to make these cookies and have step-by-step photos, but when I started to make them I realized I didn’t have enough granulated sugar and didn’t have time to go to the grocery store. 😦 So instead I’m adding a photo of our Christmas tree from a few years ago!
The cracks on the surface give a hint of the rich, chewy texture inside.
1 Tbsp. coffee liqueur or milk
1 Tbsp. instant espresso powder or coffee crystals
4 oz. unsweetened chocolate, cut up
1½ C. granulated sugar
3 beaten eggs
½ C. cooking oil
2 tsp. baking powder
¼ tsp. salt
2 C. all-purpose flour
⅓ C. sifted powdered or granulated sugar
Stir together coffee liqueur or milk and espresso powder or coffee crystals in a small bowl or custard cup; set aside for a few minutes till coffee is dissolved (see Notes).
Place cut-up chocolate in a small saucepan. Cook and stir over low heat till melted (see Notes). Cool 15 minutes. Stir in granulated sugar being careful not to introduce any water into the chocolate.
Combine flour, baking powder and salt; mix well. Set aside.
Combine eggs, oil and espresso mixture in a large bowl. Add chocolate mixture. Gradually add flour mixture, stirring till thoroughly combined. Cover and chill 2 hours or till easy to handle.
Shape dough into I-inch balls. Roll in powdered sugar or granulated sugar to coat generously. Place 2 inches apart on lightly greased cookie sheets. Bake in a 375 degree oven for 7 to 9 minutes or till edges are just set. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool completely. If desired, sprinkle with additional powdered sugar. Makes about 60.
- I sometimes use about 1½ tablespoons strong brewed coffee instead of the liqueur or coffee crystals. I have never used the milk or espresso powder. (I was given a Godiva chocolate liqueur about the same time I found this recipe and used that for years before I used it up!)
- I usually use the microwave to melt my chocolate. Follow the directions on the chocolate package for melting in the microwave. Be very careful not to introduce any water when you melt chocolate by itself. Chocolate is composed of fine, dry particles (cocoa and sugar) and fat (cocoa butter). When you melt chocolate, a few drops of water or even steam will moisten the dry particles and cause them to stick together and form a dull, dry, grainy mass, called seizing.