CAPPUCCINO CRINKLES
Make and share this Cappuccino Crinkles recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 23m
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
- Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon.
- Beat until combined, scraping sides of the bowl occasionally.
- Beat in egg whites and yogurt until combined.
- Beat in as much of the flour as you can with the mixer.
- Stir in remaining flour with a wooden spoon.
- Place granulated sugar in a small bowl.
- Drop dough by heaping teaspoons into sugar and roll into balls.
- Roll again in sugar.
- Place balls 2 inches apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes or until edges are firm.
- Transfer cookies to wire racks and cool.
CHOCOLATE HAZELNUT CRINKLE COOKIES
These classic rich, chewy cookies crack - or, yes, crinkle - as they bake. Hazelnuts, cocoa, and chocolate come together to make them particularly potent.
Categories Cookies Food Processor Mixer Chocolate Dairy Dessert Bake Freeze/Chill Christmas Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 7 dozen cookies
Number Of Ingredients 16
Steps:
- Make dough:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. Cool nuts completely. Pulse nuts with granulated sugar in a food processor until finely chopped.
- Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.
- Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
- Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Stir in nut mixture. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.
- Form and bake cookies:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.
- Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total. Transfer cookies (still on parchment) to racks to cool completely.
- While first batch is baking, roll remaining dough into balls. Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner.
HAZELNUT CRINKLES
Cookie jar empty? See how long these homemade treats last.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, beat granulated sugar, hazelnut spread, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
- Shape dough by rounded teaspoonfuls into 1-inch balls. Roll in sugar crystals. Place about 2 inches apart on ungreased cookie sheet.
- Bake cookies 7 to 9 minutes or until puffed and edges are set. Cool on cookie sheet 1 minute. Remove from cookie sheet to wire rack; cool.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 55 mg
CLEVER CAKE MIX CRINKLE COOKIES
This simplifies these cookies to a formula that works with just about any cake mix of a certain weight. (If you don't love to measure, this 4-ingredient recipe is your ticket to cookie bliss.) You can find 3 variations below. Cookies can be stored in an airtight container up to 3 days or frozen up to 3 months.
Provided by thehungryscientist
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 50m
Yield 48
Number Of Ingredients 4
Steps:
- Position a rack in center of the oven and preheat to 375 degrees F (190 degrees C).
- Stir cake mix, eggs, and butter together in a large bowl.
- Shape dough into 1-inch balls; roll in powdered sugar to coat. Set balls about 2 inches apart on ungreased baking sheets.
- Bake 1 pan at a time, in the preheated oven, just until edges are firm and cracks appear slightly moist, 9 to 11 minutes. Cool on pans for 3 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 8.3 g, Cholesterol 11.6 mg, Fat 2.6 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.1 g, Sodium 62.9 mg, Sugar 6.2 g
BASIC COOKIE MIX
Mix up this basic mix and you will be able to have cookies whenever you want. I gave a couple examples following the mix recipe to give ideas what can be done!
Provided by TishT
Categories Dessert
Time 22m
Yield 72 cookies
Number Of Ingredients 13
Steps:
- In a large bowl, combine all the ingredients.
- Sift the mixture twice.
- Store in a tightly covered, labeled container for up to 3 months in a cool, dry place.
- For Sugar Cookies use: Preheat the oven to 350°F.
- In a large bowl, combine all ingredients.
- With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
- Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
- The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
- For Chocolate Chip Cookies use: Preheat the oven to 350°F.
- In a large bowl, combine the Basic Cookie Mix, butter, egg, and vanilla.
- Stir in chocolate chips and nuts, distributing them well.
- With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
- Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
- The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
HAZELNUT CAPPUCCINO
Hazelnut-flavor coffee and a spoonful of hazelnut spread make this cappuccino more properly a double-hazelnut drink.
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Add milk gradually to flavored coffee mix in mug, stirring until dissolved.
- Stir in hazelnut spread until well blended. Top with COOL WHIP.
- Serve immediately.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 29 g, Protein 7 g
HAZELNUT DREAM COOKIES
I sampled these goodies at a Bible study and knew from the first bite that I had to have the recipe. To my surprise, the rich cookies require just four ingredients. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large bowl, beat Nutella, flour and egg until blended. Stir in hazelnuts., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
HAZELNUT CAPPUCCINO CRINKLES (COOKIE MIX)
Source: Betty Crocker NOTE: Cookie mix used is 1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F
- In large bowl, stir cookie mix, oil, syrup, instant coffee and egg until soft dough forms.
- Roll dough into 1-inch balls; roll in powdered sugar.
- Place 2 inches apart onto ungreased cookie sheet.
- Bake about 9 minutes or until set.
- Immediately press candy piece into top of each cookie.
- Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 22.5, Fat 1.5, SaturatedFat 0.2, Cholesterol 7, Sodium 2.4, Carbohydrate 2, Sugar 2, Protein 0.2
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