Red velvet crackle cookies

"Operation: Make/Eat Christmas Cookies" is in full swing!  Basically, I make it a leisurely monthlong process at my house.  I make cookies, we eat cookies, and we repeat this simple process.  I know some people make Christmas cookies in one frenzied swoop right before the big day and I love this idea of turning my house into a cookie factory for a day with a massive output but I never could figure out how to make that work.  Stretching it out, generally enjoying it a batch at a time, works for us and that's what we do throughout late November and December.  
So in the spirit of making and eating cookies during the holiday season, here's my latest contribution.  No surprise "crackle" (or "crinkle") cookies make an appearance because they usually do.  Their snow-topped appearance makes them perfect for the winter and holiday time.  I've made a few versions and I'm always looking for another to try during this time of year.  When I saw this recipe for red velvet crackle cookies, I knew I'd found the one for this holiday season.
I saw the recipe in this lovely Holiday Cookies book.  Naturally, I liked the red velvet aspect - the color fitting for the holiday season.  I also liked that the recipe had not only cocoa in it but also melted chocolate.  And brown, rather than granulated, sugar suggested a nice soft, moist texture that appeals to us.  Sure enough, these red velvet crackles were very chocolaty and moist.  They are chocolate crackle cookies dressed in red for the holidays!



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