I’m trying to get organized enough to post something about cooking or baking or just sweet things on a certain day of the week, such as Tuesdays, but my organization skills have failed me so far. I’ll keep trying, so I’m starting over today. This past weekend some of our children were coming, and I was searching my brain for something sweet to bake. We were tired of the many rich pies and cakes of the holidays. Cookies sounded more like it. I pulled out my old recipe box and came across two of my favorites. The Chocolate Krinkle Cookies recipe brought back a fond memory.
When I was a kid, I belonged to the 4-H club. The group had a picnic down at Mill Pond Park in San Saba. A lady from Richland Springs by the name of Mattie Ware brought these cookies. I thought I was in heaven when I bit into one of her cookies. It tasted very much like a brownie, but it was a beautiful little cookie, yet so soft and fluffy. My mother suggested I tell Mattie how much I liked the cookies. I did. Mattie said, “I’ll bring you the recipe the next time I’m in town. You’re old enough to bake some.” I was shocked. I must have been about ten years old, and I didn’t think I could really bake these cookies by myself. Mattie brought her recipe by our house one morning when she delivered the fresh churned butter and eggs she sold Mama every week. I’ve been baking these cookies ever since. Yummmmmmmmmy!!!!!!!
Chocolate Krinkle Cookies
1/2 cup Mazola Corn Oil
4 squares unsweetened chocolate-melted
2 cups sugar
2 teaspoons vanilla
1/2 teaspoon salt
2 teaspoons baking powder
2 cups sifted flour
Mix all at one time. Then, place in the freezing unit of the refrigerator for at least one hour or refrigerate for several hours. Then, drop by teaspoons into confectioner’s sugar (white powdered) and roll into balls. Place on cookie sheet in balls and bake 10 minutes at 350 degrees.