If there is one food item that is on everyone’s mind right now, it is holiday cookies. Families and friends are setting entire days aside, as we approach Santa’s big day, in order to make cookies and holiday treats. It’s one of my favorite things about the holiday season – a bona fide reason to make and eat cookies. Each year it seems we make some old standards but as time passes on, it’s always fun to discover some new and delicious cookies. Once again, we are introducing a new twist on an old favorite: Chambord Christmas Crinkles.
Are you familiar with Chambord? If not, it’s something you may want to put on your list for which to better acquaint yourself. Chambord is a raspberry liqueur modeled after a liqueur produced in the Loire Valley of France during the late 17th century. The liqueur was said to have been introduced to Louis XIV during one of his visits to the Château de Chambord. If you’ve ever had a French martini, chances are very good that there was a splash or two of Chambord in the shaker. For me, this liqueur is fun not just for it’s subtle raspberry tones and light pink color it lends, but also for the regal bottle it is sold in. I have an older bottle of it which totes a gold crown for a cap; how fun is that?!
Thanks to Louis XIV and the other good people of the Loire Valley, hundreds of years later and all the way across the big pond we have Chambord today. It’s not likely though that the king nor his subjects shook many martinis back then, or made chocolate Crinkles flavored with this liqueur.
They have no idea what they were missing. These crinkles have a cracked top, a soft bite, and they are replete with chocolate. Add a background of raspberry to that, thanks to the Chambord, and you have a cookie fit for a king. Or Santa Claus.
This Christmas Eve there’s going to be a plate of these Chambord Christmas Crinkles on our hearth with a bowl of sugar and a tall glass of milk. The big guy and his reindeer crew had better be on time making their way down our chimney though. In all honesty, I can’t guarantee how long these will stick around.
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Chambord Christmas Crinkles
- 1 cup 120g flour
- ¾ cup 63g unsweetened cocoa powder
- 1 teaspoon 4.6g baking soda
- 1 ½ sticks 180g butter, room temperature
- 1 cup 200g sugar
- 1 6g egg
- 3 tablespoons 45ml Chambord liquor
- Powdered sugar for garnish if desired
- Combine flour, cocoa and baking soda in a small bowl and whisk until fully incorporated, set aside.
- Using a stand mixer, combine the butter and sugar, mix on medium speed for 2 minutes until light and fluffy.
- Add egg and mix for another minute.
- Add flour mixture, then Chambord and continue mixing until all is incorporated.
- Cover and chill for at least an hour.
- When ready to bake, preheat your oven to 375 degrees.
- Line a baking sheet with parchment paper.
- Use a spoon your or your hands to grab a walnut-sized portion of dough and roll into a ball.
- Place on sheet and press down just a little.
- Bake for 12 minutes or until cookies are cracked a bit on top and cooked through.
- Allow cookies to cool for a bit on your baking sheet, then place on a cooling rack to cool completely.
- Sprinkle with powdered sugar if desired.