I’ve gotten permission from my cousin Kate to share her mom’s recipe for our family’s favorite Christmas cookie. I think this is a pretty standard holiday cookie, and I don’t know how Aunt Anne’s recipe differs from others — all I know is, these are the tastiest version of these cookies that I have ever eaten.
yields approx. six dozen
4 one-ounce squares unsweetened baking chocolate
1/2 cup vegetable oil
2 cups granulated sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioner’s sugar
Preheat oven to 350°.
Melt chocolate,* combine with oil, vanilla, and sugar. Add eggs one at a time and blend well after each addition. Mix in the flour, salt, and baking powder.
The next day, form into one-inch balls and roll thoroughly in the confectioner’s sugar.
Bake for ten minutes. Do not overbake.
I repeat, do not overbake. These cookies must be soft and chewy to offer maximum deliciousness. Overbaking can result in tragically diminished sugar-coated hockey pucks.
* I’m not a devotee of the old-school manner of melting chocolate on the stove in a double-boiler. I microwave it for about two minutes and it comes out perfectly melty and not burnt at all.
Updated March 2012 to put in a nicer photo, from 2011’s Christmas cookie baking.