Holiday sweets: chocolate cringle cookies

By Sidney Henkensiefken (shenkens@jccc.edu). Henkensiefken is a staff photographer for the Campus Ledger. This is her third semester at the Ledger, and she joined to continue her passion for photography. Henkensiefken loves talking about politics, hanging out with her friends and being with her family.

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Cover each ball in the powdered sugar until it is completely covered on all sides, and then place the prepared baking sheet.
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To make these Chocolate Cringle Cookies collect these ingredients: 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt, 3/4 cup granulated sugar, 1/4 cup mild-flavored oil (such as vegetable oil, coconut oil, olive oil, etc.), 2 large eggs, 1 teaspoon vanilla extract, and 1 cup powdered sugar, for coating the cookies. Before you start, preheat the oven to 350 degrees Fahrenheit.
In a bowl mix the dry ingredients together including the flour, cocoa powder, baking powder and salt and whisk until combined.
Then in a mixer add granulated sugar and oil and beat together.
Next, add in the eggs and vanilla, beating on medium-low speed until combined.
After the eggs and vanilla slowly fold in the flour mixture and beat on medium-low speed until combined.
Chill the dough until it is pliable. Then form the dough into 1-inch round balls.
Cover each ball in the powdered sugar until it is completely covered on all sides, and then place the prepared baking sheet.
Bake for 10 minutes.  Then remove the baking sheet from the oven, and let the cookies cool on the baking sheet for 3 minutes. Then enjoy!
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