Recipe for Relaxation

Features’ favorite comfort cookies

Illustration+by+Hyun+Park

Illustration by Hyun Park

Features Editors

CHOCOLATE CRINKLES

Family recipe of Anna Marquardt

Ingredients: 

  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioners sugar

Directions:

  1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt, then stir into the cocoa mixture. Cover dough and chill for at least four hours.
  2. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Roll dough into one inch balls. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
  3. Bake in preheated oven for 10 to 12 minutes. Remove from oven and let cookies cool for 20 minutes.

 

BRUSSELKEX

Recipe by Scandanaviansimpleeating.com

Ingredients:

  • 10 tablespoons butter
  • 1/4 cup granulated sugar
  • 5 tablespoons pink sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon vanilla extract
  • Red food coloring

Directions:

  1. Stir the butter, sugar, flour, and vanilla extract together until ingredients become a dough. Divide the dough into two pieces. Roll out each piece into a long log with a one and a half inch diameter.
  2. Pour the pink sugarout on a bread board or a flat surface. Roll each log in the sugar. Brush the logs with water to help the sugar stick.
  3. Wrap the dough in cling wrap and place the logs in the refrigerator for one to two hours.
  4. Preheat the oven to 350 degrees. Cut each log into slices and place on a parchement covered baking tray. Bake for 1o minutes.

 

ANISE COOKIES

Family recipe of Max Beitzel

Ingredients: 

  • 3 eggs
  • 1 cup sugar
  • 1/4 teaspoon anise oil
  • 2 cups flour
  • 1/2 teaspoon baking powder

Directions:

  1. Beat eggs for 10 minutes before adding sugar and beating for an additional five minutes. Add anise oil, then flour mixed with baking powder. Beat for an additional five minutes.
  2. Drop dough by teaspoon onto cookie sheets lined with parchment paper. Let stand overnight.
  3. Bake at 350 degrees for nine to 10 minutes. Make three to four weeks ahead.

 

SUGAR COOKIES

Recipe by Bettycrocker.com

Ingredients:

  • 4 1/2 cups confectioners’ sugar
  • 1 cup butter
  • 1 1/4 teaspoons vanilla
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 3-5 tablespoons milk
  • Food coloring

Directions:

  1. In large bowl, beat 1 1/2 cups powdered sugar the softened butter, 1 teaspoon vanilla, the almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
  2. Heat oven to 375 degrees.
  3. Roll each disk on lightly floured surface until 1/4 inch thick. Cut with cookie cutters into desired shapes. On ungreased cookie sheets, place cutouts at least 2 inches apart.
  4. Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  5. In medium bowl, beat 3 cups powdered sugar, 3 tablespoons milk and 1/4 teaspoon vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles. Let stand about 4 hours or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.