If you are not Teresa Chatman, you can enter the drawing for "Sweet Christmas: Homemade Peppermints, Sugar Cake, Chocolate-Almond Toffee, Eggnog Fudge, and Other Sweet Treats and Decorations" by Sharon Bowers. The book contains hundreds of sweets and other holiday baking projects, such as ornaments and garlands.
It’s bound to become a treasured holiday companion for anyone who likes spilling flour and sugar all over the kitchen. Some of the recipes are simple, others elaborate. Not all of them are reserved for Christmas, though, such as Grandma’s Chocolate Crinkles, which would be just as welcome at the end of Valentine’s Day.
Yes, I just said “Valentine’s Day.” That’s only about six weeks away.
To enter, send an e-mail to email@example.com. Please include your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.
For those of you who can’t quite let go of the season:
GRANDMA’S CHOCOLATE CRINKLES
1 cup vegetable oil
1 1/2 cups sugar
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tablespoon baking powder
1 1/2 teaspoons salt
2 cups confectioner’s sugar
1. In a large bowl, beat the eggs and oil with the sugars and vanilla until smooth. Sift the flour, cocoa, baking powder and salt directly into the bowl and stir to blend. Cover the dough with plastic wrap and chill 1 hour.
2. When you’re ready to bake, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Roll the dough into 1-inch balls and then in confectioners’ sugar, coating them liberally.
3. Place them on the prepared baking sheets, leaving 2 inches between each cookie, and bake for 8 or 9 minutes, until the cookies spread and crackle. Don’t overbake them. Even if the cookies don’t see quite set in the center, take them out and let them cool. This unusual oil-based dough will get too crispy if you overbake, but will set up deliciously chewy once you let the cookies cool completely on a rack.
4. Store the cookies in airtight containers, in layers separated by wax paper, for up to 1 week.
— “Sweet Christmas,” by Sharon Bowers