Grammie Beas Chocolate Crackle Cookies Food

CHOCOLATE CRACKLE COOKIES

Steps:

• In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
• Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
• Preheat oven to 400°F and lightly grease 2 baking sheets.
• Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.

GOOEY CHOCOLATE CRACKLE COOKIES

Steps:

• Mix margarine and sugar in a large bowl.
• Add oil and vanilla, mix.
• Add eggs and mix.
• Add flour, cocoa, baking powder and salt, mixing all together.
• Let chill for a couple hours or overnight.
• Scoop dough into tablespoon balls using a scoop.
• Roll in powdered sugar.
• Place on greased pan.
• Bake at 350° for 11-12 minutes.
• Let cool on rack.
• NOTES:.
• You can make the cookies without letting the dough cool, it's just a bit sticky to work with.
• I use a #40 cookie scoop which is about the size of a tablespoon.
• I spray my pans for the first batch, but don't do it after that.
• No need to flatten down the cookie, it will spread as it bakes.
• If using a convection oven, set your temperature at 335° and bake for 10-12 minutes.

GRAMMIE BEA'S CHOCOLATE CRACKLE COOKIES

Steps:

• Blend Crisco/margarine and sugar.
• Add vanilla, eggs, milk, and cocoa. Beat well, and add nuts.
• Mix flour, baking powder, and salt. Add to first mixture. Beat well.
• Chill for 1 hour.
• Drop by spoonfuls onto a greased cookie sheet.
• Bake at 350, for 8-10 minutes Keep an eye on the cookies at 8 minutes as you don't want them to burn.
• Roll in confectionary sugar when still warm. Let cool.

GRAMMIE BEA'S CHOCOLATE FUDGE

Steps:

• Stir first 4 ingredients together in a heavy cast iron pan. Bring to a boil.
• Boil briskly until mixture forms a soft ball in a glass of cold water (238 degrees F using a candy thermometer).
• Take off stove. Stir in marshmallow, walnuts and vanilla. You can also add a heaping T. of peanut butter too!
• Pour in well greased 9x13" pan, and let cool.
• Cut into 2" squares, and refrigerate if desired.
• Store in airtight container.
• Note: I can tell you from experience, it is best to use the candy thermometer, and DO NOT make on a rainy day, as it will not harden properly! I always make it with the peanut butter.

TOFFEE CRACKLE COOKIES

Steps:

• Preheat oven to 300.
• In large bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Add brown sugar, baking powder and salt. Beat until combined. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with mixer and then combine the rest with a spoon. Stir in toffee pieces.
• Shape dough into 1 1/4 inch balls. Roll in granulated sugar.
• Place 2 inches apart on ungreased cookie sheet and flatten slightly with bottom of a glass.
• Bake about 20 minutes or until edges are firm, but not brown.
• Cool completely on wire rack.

SOFT COFFEE MOLASSES CRACKLE COOKIES

Steps:

• Combine flour, soda,ginger,salt and nutmeg in bowl;set aside.
• Using medium speed of an electric mixer, beat together brown sugar and shortening until fluffy.
• Beat in molasses just till blended.
• Dissolve coffee in water and add to brown sugar mixture.
• Add egg and vanilla;beat just till blended.
• Stir in flour mixture just till combined.
• Cover and refrigerate dough until firm, about 4 hrs.
• Shape dough into balls, using 1 tbsp dough.
• Roll balls in sugar.
• Place balls 2 inches apart on lightly greased sheet.
• Bake at 350 for 12-14 minutes or till they are crackled on top.
• Cookies will be soft to the touch;do not overbake.
• let cookies stand for 1 minute on sheets.
• Place on rack to cool.
• Store in airtight container.
• May be frozen.

CHOCOLATE CRACKLE-TOPS

Steps:

• In a medium saucepan over low heat, melt the chocolate and butter until smooth, stirring frequently. Remove from heat; stir in sugar and continue stirring 2-3 min or until sugar dissolves. Add eggs one at a time, beating well after each addition; stir in vanilla.
• In a separate bowl sift together flour, cocoa, baking powder and salt. Gradually stir into the chocolate mix in batches, until just blended. Cover dough and refrigerate for at least 1 hour, until the dough is cold and holds its shape.
• Preheat oven to 325 deg. Grease two or more large baking sheets. Place powdered sugar in a small, deep bowl. Using your hands scoop cold dough into small balls and roll into 1 ½ in balls. Drop each ball into the powdered sugar and roll until heavily coated. Remove with a slotted spoon and tap against the side of the bowl to remove excess sugar. Place on the baking sheets 1 ½ in apart.
• Bake for 10-15 min or until tops feel slightly firm when touched. Place baking sheet on wire rack for 2-3 min, then remove cookies and cool on rack completely.

GRAMMIE BEA'S LAZY DAISY OATMEAL CAKE

Steps:

• Preheat oven to 350.
• Cake:.
• In a shallow bowl, combine rolled oats and boiling water. Let stand for 20 minutes.
• Using a mixer, cream butter until creamy.
• Gradually beat in sugars, and beat until light.
• Blend in eggs and vanilla.
• Mix flour, baking soda, salt, and spices.
• Remove beaters from creamed mixture.
• Stir in rolled oat mixture.
• Fold in flour mixture. Blend well.
• Pour batter into a greased and floured 9" square cake pan.
• Bake for 45-55 minutes Remove from oven, but DO NOT REMOVE CAKE FROM PAN.
• Topping:.
• Combine all melted butter. brown sugar, canned milk and nuts. Spread over the hot cake.
• Return the cake to the oven, under the broiler. Broil until the topping is bubbly and tinged with gold. Watch it as it will burn easily.

MOCHA CRACKLE COOKIES

Steps:

• In the microwave, heat butter, chocolate, and coffee until chocolate is melted, stirring to blend. Cool slightly.
• In a large bowl, combine eggs and salt. Add sugar and brown sugar and blend. Stir in chocolate mixture and mix well.
• Combine flour and baking powder. Add gradually to egg mixture, stirring to form a soft dough. Cover and refrigerate 2 hours.
• Roll dough into 3/4 inch balls. Roll balls in confectioners sugar. Place 2 inches apart on a greased baking sheet.
• Bake at 350 degrees for 12 minutes.