Chocolate Krinkle Cookies

My husband won't be thrilled, but the Christmas tree is coming out December 1st. The first year we were married we went and bought a tree the day after Thanksgiving. Big mistake - we had pine needle litter days before Christmas actually arrived. Then, there were the many years I was finishing up finals a week before Christmas. It was simply impossible for me to think of Christmas until I was completely done with tests. And the last few years we have waited until December 15th or so. My husband is comfortable with this conservative date as too much "stuff" offends the finer points of his character. This year though I plan to pull out the tree as soon as December rolls around. Nathan my 5 year old certainly won't mind.

Why the thrill this year regarding Christmas? Yes, there is joy over the birth of my savior! I'm also just plain excited that I have two boys now. I want the Christmas "stuff", tradition, and Christmas music galore. I want to string popcorn and cranberries and read Christmas stories. I plan to make our favorite cinnamon ornaments (check back for a how-to post on those).

I also haven't forgotten about a favorite cookie of mine. They can certainly be enjoyed anytime, but I think the powdered sugar coating makes them a perfect choice for the holidays. I first came across this recipe in a Hershey's cookbook. No doubt, you have tried them or have called them by other names. I've made my original recipe gluten free and it has worked very well!

Chocolate Krinkle Cookies

Combine:

2 cups sugar

3/4 cups oil (I used Canola)

Add:

3/4 cup cocoa

4 eggs - beat in one at a time

2 teaspoons vanilla extract

Mix the following in another bowl, then add to the above mixture:

2 1/3 cup gluten free flour (I used 1 1/3 cup rice flour, 1/2 cup tapioca starch, 1/2 cup sorghum)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon xanthan or guar gum

1 teaspoon gelatin (optional - gives more chewy texture)

Refrigerate dough for several hours. Measure out by heaping tablespoon full, roll dough into ball, roll ball in powdered sugar and place on baking sheet. I can't help but take the palm of my hand and press them down a bit. Bake at 350 degrees for 10-15 minutes. These cookies do best when removed from the oven while still underdone. They should be crusted over or cooked around the edges, but still pretty "loose" especially in the center. Let them cool long enough on the cookie sheet in order to remove them. Or, simply slide them off along with the parchment sheet if you can do that without messing them up. That way you can get another batch started on another piece of parchment sheet and into the oven. They will firm up while cooling like a brownie would. This will produce a cookie that still stays moist and chewy inside. At least that's the way I like my cookies!!