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Chocolate Nut Crinkles

Chocolate Nut Crinkles

Chocolate Nut Crinkles

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Chocolate Nut Crinkles
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Course: Hand-Shaped CookiesDifficulty: Easy



Rich chocolate cookie dough rolled in powdered sugar cracks when baking to make a “crinkled” texture.


  • 2 cups all-purpose flour

  • 1-1/3 teaspoon baking powder

  • 1/3 teaspoon salt

  • 1/3 cup unsweetened cocoa powder

  • 1 cup solid vegetable shortening

  • 1 cup sugar

  • 3 large eggs

  • 2 teaspoons vanilla

  • 1-1/2 cups finely chopped walnuts or pecans

  • 1-1/2 cups powdered sugar


  • In a mixing bowl, stir together flour, baking powder, salt and cocoa powder. In a large mixing bowl, beat together shortening and sugar until creamy. Beat in eggs and vanilla. Stir flour mixture into shortening mixture. Cover and chill dough 2 hours or until easy to handle. Pre-heat oven to 375 and grease 2 baking sheets. Shape dough into 1″ balls. Roll in nuts and then in powdered sugar. Place 2″ apart on prepared baking sheets and bake for 8 to 10 minutes or until edges are set and tops are cracked. Allow to cool 1 minute on baking sheets, then remove to wire racks to cool completely. Store in an airtight container at room temperature for about 2 weeks.



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