654593 Thu Sep 24 01:33:20 -0700 2009 19 31 Home Cooking 0 5054334 Can you recommend a good recipe? Thanks Thu Sep 24 01:33:20 -0700 2009 244244 cosmopolita 1 5054418 These are good, with or without the nuts. http://www.washingtonpost.com/wp-dyn/content/article/2006/12/12/AR2006121200288.html Thu Sep 24 04:45:21 -0700 2009 5054334 39874 chowser 1 5054584 The original (at least I think it's the original!) is still my favorite: http://www.bettycrocker.com/recipes.aspx/chocolate-crinkles Thu Sep 24 06:35:05 -0700 2009 5054334 21830 pamiam 1 5054874 Thanks, I already baked cookies but I have a question because I have never eaten before. It's normal that the coating of sugar around is not very dry, like white powder, as it seems in pictures? I would store them in a box but to contact the sugar dissolves. Thu Sep 24 08:29:51 -0700 2009 5054334 244244 cosmopolita 2 5055245 They should maintain the sugar coating, even on contact. I store them stacked in a Tupperware container and they stay as they are. It seems like yours might be a little moist if the sugar is melting. Thu Sep 24 10:10:40 -0700 2009 5054874 39874 chowser 3 5055555 Exactly, the sugar is melting. Maybe because I read these words of Shirley Corriher :"My secret weapon is I roll the dough balls in plain table sugar first," she says. "Then I roll them heavily in powdered sugar, so it stays snow white and really dramatic against the black cookie dough. When you bite in, they're crisp on the surface and gooey and doughy inside." So I used before granulate sugar than powdered sugar, correct? The result is not all snow white but grey because the sugar has melted a bit. I hope that is clear Thu Sep 24 11:48:29 -0700 2009 5055245 244244 cosmopolita 4 5056383 is the realtive humidity high where you live? That might have a role in the sugar "melting" it's absorbing the moisture from the air. Here in coastal California where I live, humidity is usually around 30-40% during the day, more at night, but I do not have a problem with the powdered sugar not staying dry. I store mine in metal cookie tins with a sheet of waxed paper sandwiched under the lid to completely seal the box. Don't know if your recipe calls for them, but English walnuts are a 'must' in my recipe! Thu Sep 24 16:39:18 -0700 2009 5055555 11234 toodie jane 5 5056994 Thanks for the reply but I am speaking of cookies fresh from the oven. Instead of being white and dry the outside are a little oily because the sugar has melted in the oven. Fri Sep 25 00:01:25 -0700 2009 5056383 244244 cosmopolita 6 5057083 I think you roll them after they come out of the oven Fri Sep 25 03:04:57 -0700 2009 5056994 180623 Soop 7 5057106 They're crinkle cookies, not mexican wedding cake type cookies so you roll them before. Fri Sep 25 03:54:51 -0700 2009 5057083 39874 chowser 7 5059030 chowser is right, they get rolled in powdered sugar before baking. It is normal for some of the sugar to get absorbed into the chocolate cookie during baking; some of the photos I've seen seem photoshopped or at least food-styled for the camera, with a very glaring white color to the sugared part. In reality, there is not so much of a contrast in the finished cookie, but it is still enough of a contrast that you can see the cracks and crevasses of the the chocolate dough showing thorugh the sugar. By the way, I put a few drops of water in my palm when rolling the dough--it is so butter-rich it will stick to your the warmth of your hand rather than rolling cleanly. Water does the trick without adding any more fat. Just a few drops, mind you. My mom's original recipe from the 50's calls them PIXIE COOKIES. Anyone else remember that name? Fri Sep 25 17:17:02 -0700 2009 5057083 11234 toodie jane 8 5059059 For the chocolate snowflake recipe I posted above, the confectioners sugar is a clear contrast to the chocolate cookie, just like the pictures, I was surprised because w/ Mexican sugar cookies, you have to twice coat them sometimes for the sugar to show. Fri Sep 25 17:34:23 -0700 2009 5059030 39874 chowser 8 5059457 Oh thank you. So my cookies are normal. In the photos it seems that the powdered sugar is never absorbed remained dry and snowy white so I thought I had done something wrong. Anyway I followed this recipe with butter: http://www.joyofbaking.com/ChocolateCrinkles.html Sat Sep 26 00:27:31 -0700 2009 5059030 244244 cosmopolita 4 5057104 I trust Shirley Corriher for the most part but I've never rolled the dough in the sugar before the confectioners sugar. I searched online for her recipe--did you do the one w/ the corn syrup and oil? If your cookies were a little oily on the outside, that could make the confectioners sugar dissolve. Fri Sep 25 03:54:08 -0700 2009 5055555 39874 chowser 5 5057407 This is Shirley Corriher's chocolate crinkle cookie recipe from Bakewise. http://www.recipezaar.com/Chocolate-Crinkle-Cookies-344878 Fri Sep 25 07:09:45 -0700 2009 5057104 179628 toveggiegirl 6 5057624 Thanks--that's the one I found on another site, too. I wasn't sure if cosmopolita used that recipe or just the hint on rolling in sugar first. I normally trust Shirley Corriher but it seems that the moist oil and corn syrup might have made cosmopolita's cookies too moist for the confectioners sugar, if that was the recipe she used. But, I haven't made the cookies to know for sure. Fri Sep 25 08:22:27 -0700 2009 5057407 39874 chowser 6 5057663 I make a cookie that called a chocolate pixie, and they look like the betty crocker photo, however, my cookies are not "gooey" in the center. You can add walnuts (I don't) but they are a great cookie and disappear fast. Fri Sep 25 08:36:37 -0700 2009 5057407 50431 chef chicklet 7 5059355 aha! another Pixie cookie person. Fri Sep 25 21:30:48 -0700 2009 5057663 11234 toodie jane 8 5059885 Are these different than what the op is talking about? They look the same, and ingredients too.. i think they're one of my favorite cookies. And they last nicely, wonder where this Crinkle name's coming from? Sat Sep 26 08:54:15 -0700 2009 5059355 50431 chef chicklet 1 5058290 That Betty Crocker recipe is the one I've used for years. I have no problem with the sugar coating. I never roll in granulated sugar first. The cookie dough is chilled overnight, made into balls, and coated in confect. sugar. I've also added mint chocolate chips to the recipe. I believe this site is the same as the other B.C. posted previously. http://www.bettycrocker.com/recipes.aspx/chocolate-crinkles Fri Sep 25 11:46:07 -0700 2009 5054334 27482 critter101