There was no chance I was going to be done with Christmas cookies so soon after I started. Obviously. Because I really can’t stress enough the importance of those sugary little pieces of heaven, ever, but especially around the winter holidays. Craving some rich hot cocoa? There’s a cookie for that. Indulging in a little late-afternoon, light snack? There’s a cookie for that. Waking up in a cold sweat in the middle of the night, worried there are no more cookies? Don’t worry – there are always more cookies.
It’s kind of like “there’s an app for that” only way, way better.
So I did in fact make some Christmas sugar cookies
and also the chocolate caramel crack(ers) from Smitten Kitchen (phenomenal!!) but I also made my favorite of all time, Chocolate Crackles. It turns out these are a pretty widely known and delicious cookie, but I grew up only knowing them as my great-grandmother’s recipe for little nibbles of heaven in my belly. So, they’re delicious, and are tinged with a little dash of sentimentality that tends to come out around this time of year. No one in my family can resist them, and no matter how many you make, they always seem to be gone too soon. It’s pretty much just eggs, sugar, baking chocolate, and pecans, rolled in powdered sugar, so nearly impossible to go wrong.
It’s best if you refrigerate it overnight, but if you’re like me and have never ending kitchen appliance fails that totally throw off your entire baking schedule (sinks, dishwashers, all technology fails around me. I was clearly born in the wrong era) you can always make the dough early in the morning and pop it in the fridge til later that afternoon, to a still very satisfying end result. Roll the chilled dough into little golf balls and then roll around in powdered sugar as much as possible
prepare your cookie sheet, or “tray of awesome”
and then 10-12 minutes later, voila! you have the most addictive cookies ever. Death by chocolate… there are worse ways to go, totally.
all the food, all the time 