It is the holiday season. Here in the midwest, this year especially, that means it is the snow season, it is the very, very cold season, it is the shopping season, and for most of us, it is the pinnacle of the cookie season.
Historicallly, I have been more of an eater of cookies than a maker of cookies, at least this time of year. Don’t get me wrong, I know my way in and around a cookie sheet. That said however, for most of my life, there are fewer places I would rather be than in and out of a cookie jar.
We all have our favorite Christmas cookies. Perhaps favorite is not the best word for them. They are all my favorites. It is probably safer to say that there are, among cookies, unequivacable standards.
There are date-filled, there are no-bakes, there are ginger, there are peanut butter, there are chocolate chip, and of course what is perhaps the king of all Christmas and holiday cookies, the sugar cookie.
The simple truth is, there is an almost limited variety of cookies, this fact is more evident than ever during the season of Yule tides.
Our cookie oven (which also happens to be our pizza oven, our casserole oven, our prime rib oven, and our all-baked-things oven) did a trial run last night with a new-to-me cookie idea. It’s simple, with just four ingredients, it’s fast to make, and as we found out – it is absolutely delicious.
These fudge crinkle cookies use a cake mix as a primary ingredident. Don’t let that sway you, if you are looking for a great cookie, they taste nothing like cake. They are soft, they are dunkable, and they are as easy on the eye as they are on the palate. Give these a try and perhaps you too will have found a new holiday favorite standard!
- 1 18 ¼ ounce box devil's food cake mix.
- ½ cup vegetable oil
- 2 large eggs
- confectioners' sugar for rolling
- Preheat oven to 350 degrees F.
- Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
- Dust hands with confectioners' sugar and shape dough into 1" balls.
- Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
- Bake for 8-10 minutes or until center is JUST SET.
- Remove from pans after a minute or so and cool on wire racks.