It's been a busy couple of days here. Between wrapping and delivering the last couple Dog a Day holiday portraits, finishing up my own creations for gift-giving, and readying my family for proper celebrations, this joint has been hopping.
Twas the night before The Night Before, and things are looking good.
Thanks in no small part to a few indulgences like these cookies.
They are a little more laborous than a traditional chocolate chip, but trust me - so worth it.
Wishing you all the best this coming week - no matter how you celebrate the holiday, may it happen with great joy. And a nibble of something chocolate.
Know that as I gather with my own family, I'll be thinking of the Painting a Dog a Day community, and sending out karma and warm wishes to everyone who's played a part the past 6 years. Many stories and muses have come into the studio, and I've loved the time spent with everyone of them.
And I am eager to return to work, meeting new ones and introducing them to you in the coming new year.
Meanwhile, if you can work it into next week, I highly recommend baking these cookies and sharing them with someone you love.
Thank you so much for supporting my artwork and providing my livelihood,
Chocolate Mind Crinkle Cookies
Adapted by Elizabeth St Hilaire Nelson from a recipe on Food.com.
2 c flour
1-1/2 c dark cocoa
2 t baking powder
1/2 t sea salt
2 c granulated sugar
1/2 c veggie oil
3 t peppermint extract
1 c powdered sugar
candy cane Hershey kisses
Mix together flour, cocoa, baking pwder and salt.
In a larger bowl, whisk sugar, oil, eggs and extract until well blended.
Combine dry and wet mixtures until just combined. Cover and refrigerate for 2 hours.
Heat oven to 350F. Roll dough into 1" balls, roll in powdered sugar, and place 1-1/2" apart on cookie sheets
Bake for 11-13 minutes. While baking, unwrap kisses. When cookies are done baking, immediately press a kiss in each cookie.
Place cookie sheet in fridge or freezer till cooled.
Store in an airtight container. That is, if they don't get eaten immediately!