15 COOKIE TIPS FOR THE HOLIDAYS or Any Time!

It's Cookie Time! So many cookies to make; so many cookies to bake; so many cookies to eat! I've seen some wonderful new recipes and decorating techniques this holiday season. Be sure and do a few searches to expand your Cookie Repertoire! Scroll back over DyingforChocolate.com. I've posted over 400 cookie recipes over the years! You can never have too many cookie recipes!

Here are a few Cookie Making Tips. Love to hear any tips you have. Make a comment below.

COOKIE TIPS 

1. For me the most important 'tip'is to make sure you Chill the Dough. DO NOT SKIP THIS STEP, if your recipe calls for it. Put the dough in the refrigerator for a few hours or put it in the freezer for 10 minutes. While you're working, if the dough becomes soft, just pop it back in the freezer for a few minutes.  (Drop cookies may be an exception - and don't need chilling--check your recipe)

2. Use the Correct Ingredients. If you haven't made the recipe before, follow it exactly and measure the ingredients carefully. You can experiment on your next attempts.

3. Up for debate: Some say that you should always roll out your dough between sheets of Wax Paper, not Parchment, because wax paper peels easily off the top of the dough. If you do this, you can then cut out the cookies, and they'll peel right off the bottom sheet. And, yet, some people swear by parchment. Give them both a try and see what you think.

4. Add Salt and Leavening to Butter and Sugar Mixture. If you really want your salt and leavening well distributed throughout the dough, beat it in with the butter and sugar.

5. Butter is major to the spread of a cookie. (You can use other fats, but I don't. I love butter!). Generally speaking, more butter equals flat, crispy cookies while less butter equals higher, cake-like cookies. Speaking of butter: Whipped spreads are not good for baking. Use real butter. I mostly use unsalted butter, and I add salt as an ingredient so I can control the amount of salt. Also, French butters will have a higher fat content that may mess with your recipe, so I usually use U.S. butter for baking. 

6. Sugars: White sugar makes a crisper cookie than brown sugar or honey. Cookies made from brown sugar absorb moisture after baking, so they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars.  Not sure about which sugar is right for your cookie? Consult a cookbook or go on line. I have over 10 types of sugar in my pantry.

How to keep brown sugar soft? Put a marshmallow or a piece of white bread in the container. The white bread won’t get moldy nor will the marshmallow, and you’ll always have soft brown sugar. I like marshmallow better .. maybe it's just aesthetics.

7. Mixing: Proper mixing is important. Some recipes have a creaming step in which the fat and sugars are beaten together until light-colored and fluffy. Other cookies require a sandy texture, so the fat is cut into the flour. Over-mixing can incorporate too much air into the dough, resulting in flat, overly spread-out cookies. Follow the recipe instructions.

8. Temperature (also check out Tip #1): Unless specified, ingredients should be at room temperature before mixing. 

Softened butter means room temperature (do not put it in the microwave to achieve that temp-you probably won't). Yes, Virginia, take the butter out the night before. 

For cut cookies, chill the cookie dough before baking. The cookies will hold their shape better. For drop cookies, you can keep them at room temperature before baking; the spoonfuls of dough will spread and flatten out.

9. Eggs: Make sure you're using the right size and bring eggs to room temperature.

10. Salt. Don't skip the salt. It balances out the sugar and brings out the flavor. And, yes, you can bake with Kosher salt.

11. Chocolate: Use the best chocolate chips or chocolate baking discs. I also use chopped high-end chocolate. My favorite chocolate for baking: Guittard.

12. Equipment and Baking: Not surprising to anyone who bakes, different baking sheets and ovens produce different results. I use rimmed baking sheets (jellyroll pans) for cookies rather than thin flat sheet pans, although some people swear by flat unrimmed cookie sheets. Instead of greasing each baking sheet, I use parchment for easy cookie removal and clean-up. Some of my friends use a silipat liner, but I don't. It's your choice.

13. Use fresh ingredients. I always replace baking soda, flour, spices, flour and baking powder at the beginning of the cookie making holiday season. This goes for chocolate, too, of course! You're working hard on these cookies, and you want the very best ingredients.

14. Making a big batch of cookies? Be sure and cool the cookie sheet before baking another batch. Otherwise your dough might melt, and you'll have weird looking cookies.

15. Be sure and cool cookies on a wire rack. Don't skip this step or the bottoms might become soggy. And, definitely cool completely before storing them. However, my friend Patti swears by using brown paper grocery bags instead of wire racks. She says the cookies come out well, and the paper absorbs any greasiness.

Love to hear other tips! Please comment!

TUESDAY TIPS: Cookie Tips for the Holidays and Any Time!

It's Cookie Time! So many cookies to make; so many cookies to cook; so many cookies to eat! I've seen some wonderful new recipes and decorating techniques this holiday season. Be sure and do a few searches to expand your Cookie Repertoire! Scroll back over DyingforChocolate.com. I've posted over 400 cookie recipes over the years! You can never have too many cookie recipes!

Here are a few Cookie Making Tips. Love to hear any tips you have.

COOKIE TIPS 

1. For me the most important 'tip'is to make sure you Chill the Dough. DO NOT SKIP THIS STEP, if your recipe calls for it. Put the dough in the refrigerator for a few hours or put it in the freezer for 10 minutes. While you're working, if the dough becomes soft, just pop it back in the freezer for a few minutes.  (Drop cookies may be an exception - and don't need chilling--check your recipe)

2. Use the Correct Ingredients. If you haven't made the recipe before, follow it exactly and measure the ingredients carefully. You can experiment on your next attempts.

3. Up for debate: Some say that you should always roll out your dough between sheets of Wax Paper, not Parchment, because wax paper peels easily off the top of the dough. If you do this, you can then cut out the cookies, and they'll peel right off the bottom sheet. And, yet, some people swear by parchment. Give them both a try and see what you think.

3. Add Salt and Leavening to Butter and Sugar Mixture. If you really want your salt and leavening well distributed throughout the dough, beat it in with the butter and sugar.

4. Butter is major to the spread of a cookie. (You can use other fats, but I don't. I love butter!). Generally speaking, more butter equals flat, crispy cookies while less butter equals higher, cake-like cookies. Speaking of butter: Whipped spreads are not good for baking. Use real butter. I mostly use unsalted butter, and I add salt as an ingredient so I can control the amount of salt. Also, French butters will have a higher fat content that may mess with your recipe, so I usually use U.S. butter for baking. 

5. Sugars: White sugar makes a crisper cookie than brown sugar or honey. Cookies made from brown sugar absorb moisture after baking, so they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars.  Not sure about which sugar is right for your cookie? Consult a cookbook or go on line. I have over 10 types of sugar in my pantry.

How to keep brown sugar soft? Put a marshmallow or a piece of white bread in the container. The white bread won’t get moldy nor will the marshmallow, and you’ll always have soft brown sugar. I like marshmallow better .. maybe it's just aesthetics.

6. Mixing: Proper mixing is important. Some recipes have a creaming step in which the fat and sugars are beaten together until light-colored and fluffy. Other cookies require a sandy texture, so the fat is cut into the flour. Over-mixing can incorporate too much air into the dough, resulting in flat, overly spread-out cookies. Follow the recipe instructions.

7. Temperature (also check out Tip #1): Unless specified, ingredients should be at room temperature before mixing. 

Softened butter means room temperature (do not put it in the microwave to achieve that temp-you probably won't). Yes, Virginia, take the butter out the night before. 

For cut cookies, chill the cookie dough before baking. The cookies will hold their shape better. For drop cookies, you can keep them at room temperature before baking; the spoonfuls of dough will spread and flatten out.

8. Eggs: Make sure you're using the right size and bring eggs to room temperature.

9. Salt. Don't skip the salt. It balances out the sugar and brings out the flavor. And, yes, you can bake with Kosher salt.

10. Chocolate: Use the best chocolate chips or chocolate baking discs. I also use chopped high-end chocolate. My favorite chocolate for baking: Guittard.

8. Equipment and Baking: Not surprising to anyone who bakes, different baking sheets and ovens produce different results. I use rimmed baking sheets (jellyroll pans) for cookies rather than thin flat sheet pans, although some people swear by flat unrimmed cookie sheets. Instead of greasing each baking sheet, I use parchment for easy cookie removal and clean-up. Some of my friends use a silipat liner, but I don't. It's your choice.

9. Use fresh ingredients. I always replace baking soda, flour, spices, flour and baking powder at the beginning of the cookie making holiday season. This goes for chocolate, too, of course! You're working hard on these cookies, and you want the very best ingredients.

10. Making a big batch of cookies? Be sure and cool the cookie sheet before baking another batch. Otherwise your dough might melt, and you'll have weird looking cookies.

11. Be sure and cool cookies on a wire rack. Don't skip this step or the bottoms might become soggy. And, definitely cool completely before storing them. However, my friend Patti swears by using brown paper grocery bags instead of wire racks. She says the cookies come out well, and the paper absorbs any greasiness.

Love to hear other tips! Please comment!

Illustration from Lyle the Crocodile.

RICH CHOCOLATE REINDEER COOKIES: National Cookie Day!

Today is Cookie Day, but the cookie making continues throughout this week which is National Cookie Week! Well, really, the baking continues throughout the month! Let's face it. It's Cookie Month!

If you're like me, you can never have enough cookies -- or cookie recipes. As much as I love Chocolate Chip cookies, Rich Dark Chocolate Cookies are my favorite. I love a good crisp chocolate cookie with a rich chocolate-y taste. As always that is achieved by using an excellent quality chocolate or cocoa and a perfect recipe.

I saw this recipe in the New York Times a few years ago as the cover story of The Holiday Issue, and I realized I'd made this recipe in the past. And, since the holidays are coming up, I advise you to get out your holiday cookie cutters for this cookie. Reindeer Cookie Cutters are my favorite, and I have several because my last name is Rudolph! For the red noses on chocolate cookies, use a bit of red icing. You can make it, or buy a can or mix at the store. These cookies can be decorated, but why mess with a good thing? I like my cookies unadulterated. If you do decorate these cookies, use royal icing. Of course, you can use other shaped cookie cutters, such as Santa, Stars, Christmas Trees. Get creative with your cutters!

This recipe was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by Carole Walter. The cookies have the great flavors of cocoa powder, unsweetened chocolate, and espresso powder.

RICH CHOCOLATE REINDEER COOKIES

Ingredients
1 1/2 cups all-purpose flour
2 Tbsp sifted Dutch-processed cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 Tbsp unsalted butter, slightly softened
1 cup superfine sugar
1 large egg
1 tsp vanilla extract
1 tsp instant espresso powder, dissolved in 1/2 tsp boiling water
3 ounces unsweetened chocolate, melted in double boiler (I use 90% cacao from Guittard and cut back a bit on sugar)

Optional: Royal icing, for decorating

Directions
Sift together flour, cocoa powder, baking powder, baking soda, and salt. In large bowl of standing mixer, beat butter on medium speed until creamy and light in color, about 3 minutes. Add sugar in steady stream, continuing to beat for 2 minutes. Add egg, vanilla, and espresso mixture. Continue beating, scraping down sides of bowl as needed, then mix in melted chocolate.

Reduce speed to low. Add dry ingredients in two batches, mixing just enough to combine after each addition. Divide dough in two and form into two flattened disks. Wrap in plastic and refrigerate at least 2 hours.

Heat oven to 350 degrees. Line two cookie sheets with parchment paper or silicone mats. Roll out chilled dough between 2 sheets of parchment or wax paper until it's 3/16-inch thick. Cut into shapes, using cookie cutters of different sizes to use as much dough as possible. (The dough will not be as good if it is rolled out a second time.) Transfer cookies to baking sheets, 1/2 inch apart.

Bake for 9 to 11 minutes, rotating sheets once to ensure even baking, or until cookies look set on top and have slight sheen. Remove from oven and wait 2 minutes before transferring cookies to wire racks to cool.  

Frost with royal icing, if desired.

VINTAGE CHRISTMAS COOKIE ADVERTISEMENTS

I love Retro and Vintage Ads, so I thought I'd put together some Retro/Vintage Christmas Cookie Advertisements. Great ideas for your holiday cookie decorating! Enjoy!

CHOCOLATE CARAMEL BLOSSOMS: More Holiday Cookies!

Here's a great delicious cookie to make for the holidays. You can use caramel or chocolate kisses..or both! How easy is this? Adapted from Hershey's Kitchens!

CHOCOLATE CARAMEL BLOSSOMS

Ingredients 
1/2 cup Dark Mildly Sweet Chocolate Chips  (or chopped chocolate)
1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup Cocoa
1/4 teaspoon baking soda
1/4 cup additional granulated or decorator's sugar for rolling
1/2 cup dulce de leche or HERSHEY'S Caramel Topping
24 HERSHEY'S KISSES Milk Chocolates filled with Caramel  (or Hershey's Kisses)

Directions
Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Set aside.
Beat butter and sugar in large bowl until well blended. Gradually beat in egg yolk and vanilla. Blend in melted chocolate chips. Stir together flour, cocoa and baking soda; beat into chocolate mixture, beating until thoroughly blended. Cover; refrigerate 30 minutes or until dough is easy to handle.
Heat oven to 350° F. Line two cookie sheets with parchment paper.
Shape dough into 24 equal balls (about 1-1/4 inches each). Roll in granulated or decorator's sugar, placing on prepared cookie sheets.
Bake 9 to 11 minutes or until edges are set and center is still slightly soft. Do not over bake. Remove cookie sheets from oven to wire rack. With end of wooden spoon make indentation in center of each cookie. Fill each cookie indentation with dulce de leche (or caramel topping). Cool 15 minutes; gently shift parchment paper with cookies to wire rack. Cool completely.
Remove wrappers from candies. Gently press candy onto each cookie. Makes 24 cookies.

RICH CHOCOLATE REINDEER COOKIES: National Cookie Week

Yesterday was Cookie Day, but the cookie making continues throughout this week which is National Cookie Week! Well, really, the baking continues throughout the month!

Yesterday I posted Tips for Making the Very Best Cookies. I can never have enough cookies--or cookie recipes. As much as I love Chocolate Chip cookies, Rich Dark Chocolate Cookies are my favorite. I love a good crisp chocolate cookie with a rich chocolate-y taste. As always that is achieved by using an excellent quality chocolate or cocoa and a perfect recipe.

I saw this recipe in the New York Times a few years ago as the cover story of The Holiday Issue, and I realized I'd made this recipe in the past. And, since the holidays are coming up, I advise you to get out your holiday cookie cutters for this cookie. Reindeer Cookie Cutters are my favorite, and I have several because my last name is Rudolph! For the red noses on chocolate cookies, use a bit of red icing. You can make it, or buy a can or mix at the store. These cookies can be decorated, but why mess with a good thing? I like my cookies unadulterated. If you do decorate these cookies, use royal icing. Of course, you can use other shaped cookie cutters, such as Santa, Stars, Christmas Trees. Get creative with your cutters!

This recipe was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by Carole Walter. The cookies have the great flavors of cocoa powder, unsweetened chocolate, and espresso powder.

RICH CHOCOLATE REINDEER COOKIES

Ingredients
1 1/2 cups all-purpose flour
2 Tbsp sifted Dutch-processed cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 Tbsp unsalted butter, slightly softened
1 cup superfine sugar
1 large egg
1 tsp vanilla extract
1 tsp instant espresso powder, dissolved in 1/2 tsp boiling water
3 ounces unsweetened chocolate, melted in double boiler (I use 90% cacao from Guittard and cut back a bit on sugar)
Optional: Royal icing, for decorating

Directions
Sift together flour, cocoa powder, baking powder, baking soda, and salt. In large bowl of standing mixer, beat butter on medium speed until creamy and light in color, about 3 minutes. Add sugar in steady stream, continuing to beat for 2 minutes. Add egg, vanilla, and espresso mixture. Continue beating, scraping down sides of bowl as needed, then mix in melted chocolate.

Reduce speed to low. Add dry ingredients in two batches, mixing just enough to combine after each addition. Divide dough in two and form into two flattened disks. Wrap in plastic and refrigerate at least 2 hours.

Heat oven to 350 degrees. Line two cookie sheets with parchment paper or silicone mats. Roll out chilled dough between 2 sheets of parchment or wax paper until it's 3/16-inch thick. Cut into shapes, using cookie cutters of different sizes to use as much dough as possible. (The dough will not be as good if it is rolled out a second time.) Transfer cookies to baking sheets, 1/2 inch apart.

Bake for 9 to 11 minutes, rotating sheets once to ensure even baking, or until cookies look set on top and have slight sheen. Remove from oven and wait 2 minutes before transferring cookies to wire racks to cool.  

Frost with royal icing, if desired.

M&Ms CHRISTMAS PARTY COOKIES: Retro Ad & Recipe

Who doesn't love M&Ms? I know I do. Here's a very easy recipe for Holiday Cookies. Use plain M&Ms or just the Red & Green ones. The Ad on the right with recipe is pure Retro!

"Six dozen ways to keep your children happy this holiday season. 
Fun for the kids, fun for you. Party Cookies are easy to make. And so bright and festive for the holidays."

M&Ms Christmas Party Cookies 

Ingredients
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 cup shortening
2 eggs
1-1/2 teaspoons vanilla
2-1/4 cups Robin Hood all-purpose flour  (or what you usually use)
1 teaspoon baking soda
1 teaspoon salt
1-12 cups m&ms plain chocolate candies (or just the Xmas red & green ones)

Directions
CREAM sugars, shortening, eggs and vanilla thoroughly.
SPOON Robin Hood Flour (not sifted) into dry measuring cup. Level off and pour measured flour onto waxed paper.
ADD soda and salt to Robin Hood Flour (not sifted). Stir to blend.
ADD blended dry ingredients to creamed mixture. Mix well.
STIR IN 1/2 cup m&ms Plain Chocolate Candies. Reserve remaining candies for decorating. DROP by teaspoonfuls or shape dough into 1-inch balls and place on ungreased baking sheet.
BAKE at 375 degrees F for 10-12 minutes.

How to Pack and Ship Cookies for the Holidays

Yesterday I posted Tips for Making the Very Best Cookies. Continuing with the Cookie Theme, today I'm posting about packing and shipping cookies for the Holidays. If you're sending cookies to friends and family here and overseas (military), you'll want to get started. I've put together a few helpful hints, and I welcome any other tips that have worked for you. There are many ways to actually send them--USPS, FedEx, UPS.

So here are several tips on how to pack cookies to ship.

Start with the right type of cookie. That's key.

Cookies to avoid: Fragile, buttery cookies that could end up as crumbs .. although I like cookie crumbs. Cookies with jam or cream-filled centers. Cookies that will be smudged  or broken if stacked together.

Cookies to include: (Of course I'm linking to Chocolate Cookies): (Drop Cookies) Chocolate Chip or ( Bar Cookies),  Biscotti, Gingersnaps, Sugar Cookies, Shortbread or Oatmeal.

Always Double-Box your cookies. You can use plastic containers or a a sturdy carton or box to hold cookie containers. Always add packing materials around the first container. More on that below.

Now for the actual cookie box. I'm partial to decorative tins. I pick them up at the flea market, garage sales and the White Elephant Sale. They're pretty and useful. However, you may want to use locking plastic containers which create a good seal every time. Alternatively, you can use a shoebox or a coffee can. Either must be clean and 'scent' free.

Be sure and line the container with parchment paper or crumpled wax paper.

I probably don't need to remind you, but you should wrap different types of cookies separately, so the flavors and textures don't 'leak'. Crisp cookies get soggy next to soft ones. You can use plastic wrap between layers--and over the top.

Even better is to cushion each cookie. Wrap them in pairs or individually in plastic wrap or small plastic bags. Then put them in ziploc bags. Stack them in your container vertically or horizontally, packing tightly to avoid them moving, but not too tightly that you crush them.

Here's a great tip to keep your cookies fresh and moist. Add some marshmallows to the tin--loosely not in plastic.

If you're not using plastic sealed boxes, put plastic wrap over the top of the box before you close the lid, letting it drape over, to create an airtight seal. If you're using a tin, tape around the lid to add to the seal.

Before putting your container of cookies in the shipping box, put packing materials around for cushioning. Use a heavyweight cardboard shipping box, if you can. Bubble wrap or crumpled newspaper or foam peanuts  are great for cushioning. Write fragile and perishable on all sides of the box.

Send overnight if you can, so they don't end up sitting in a warehouse. If not, be sure and mail early in the week, so they don't end up in the warehouse.

What cookies are you sending? Any packing and shipping tips to add?

Holiday Cookies: Fudge Cookies Supreme

Today is National Cookie Day. I've already started posting some great holiday cookie recipes since this is also Cookie Cutter Week. Here's a recipe for Fudge Cookies Supreme from a 1954 cookbook titled Holiday Cookies. This is a fun little cookbook I picked up at the Flea Market. Love the vintage illustrations and recipes!

Want to know how to pack and ship cookies for the holidays? Go Here.

FUDGE COOKIES, SUPREME!

Crisco Christmas Cookies: Retro Ad & Recipes

I've mentioned the virtues and history of Crisco with a recipe for Retro Crisco Chocolate Chip Cookies. This unique product had a real impact on baking.

Being that it's the holiday season, I'm posting this fun Vintage Ad with recipes from December 1952 for several different holiday treats that use Crisco. Get Baking!

Holiday "Cooky" Inspiration: Retro Ad & Recipe

If you're still baking this week, you'll love this Retro Pillsbury Flour Advertisement from November 14, 1949 (Life Magazine) for Holiday Cooky Inspiration

 "5 Kinds of cookies from just 1 cooky dough" 

Chocolate Peppermint Cookie Recipes

Holiday Cookie Time. There's nothing quite like Chocolate and Peppermint to evoke the holidays. Here are two wonderful recipes for totally different Chocolate Peppermint Patty Cookies. Make one or both recipes! You'll love these.

This first recipe is adapted from Sunset Magazine and uses their Chocolate Decadence Cookie recipe.

1. Chocolate Peppermint Patty Sandwich Cookies

COOKIES
Ingredients
10 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup sweet butter, cut into chunk
3 large eggs, room temperature
1 cup sugar
3/4 cup flour
3/4 tsp baking powder
1/4 tsp kosher salt

Directions
Put chocolates and butter in medium metal bowl set over pan filled with simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly.
Whisk in eggs and sugar, mixing until combined.
Whisk in flour, baking powder, and salt.
Chill dough, covered, until firm, about 2 hours.
Let dough sit at room temperature 15 minutes.
Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper.
Scoop 1 Tbsp portions of dough, rolling each into a ball, flatten into 1/4 inch thick rounds with palm of hand and put on sheets 1 inch apart.
Bake cookies until they no longer look wet on top, about 8 minutes.
Let cool on baking sheets.

FILLING
In bowl, mix 3 cups powdered sugar, 4 tbsp. milk, and 3/4 tsp. peppermint extract.
Spread 1 heaping tsp. peppermint icing onto flat side of 1 cookie.
Top with flat side of second cookie to form sandwich, pressing together to squeeze filling to edge. Roll edge of cookie in crushed and sifted candy canes.

***

I've also made this amazing recipe for Peppermint Bark Chocolate Chip Cookie Recipe by Garrett McCord on Simply Recipes. To make these cookies, you can purchase peppermint bark or make your own.

2. CHOCOLATE PEPPERMINT PATTY COOKIES

Ingredients
1 cup of butter
3/4 cupbrown sugar
3/4 cup white granulated sugar
1 large egg
1 tsp Madagascar vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened DARK cocoa powder
1/2 tsp baking soda
1/2 tps baking powder
Pinch of salt
1 cup peppermint bark, broken into little chip size pieces

Directions
1 Preheat oven to 350°F.
2 Creambutter and sugars together for about two minutes at medium speed or until well incorporated and light in color.
3 Add egg and vanilla extract until well incorporated, about minute. Be sure to scrape down sides and bottom of bowl halfway through.
4 Sift together flour, baking soda, baking powder, salt, and cocoa powder. Add to butter mixture slowly, and beating at medium speed, stopping once all is incorporated (do not overmix).
5 Fold in peppermint bark chips.
6 Take small spoonfuls of dough and roll into one inch sized balls and place onto baking sheet lined with parchment paper. Bake for -12 minutes. Let cool on pan forfew minutes, then transfer to wire rack to cool completely.

Crisco Christmas Cookies: Vintage Ad & Recipes

I've mentioned before the virtues and history of Crisco with a recipe for Retro Crisco Chocolate Chip Cookies. This unique product had a real impact on baking. Here's a link to a 1919 recipe and advertisement for Chocolate Gingerbread. Being that it's the holiday season, I'm posting this fun Vintage Ad with recipes from December 1952 for several different holiday treats that use Crisco. Get Baking!