Isabel, the Archibald season was a fun one to experience; now we finally know what all the hype is about. It was so nice meeting many artists over the course of the whole thing. Soon you’ll be in town again, and we’ll wander through the exhibitions, and talk about all the anecdotes attached to the event. Fun, fun!
LL dropped by this morning to chat with your sister about her HSC art project. Nice to bounce ideas off people outside of the family. She’s an amazing woman, that’s for sure; kind and generous. She asked Little C lots of questions helping her think more clearly about what she’s trying to achieve.
In honour of LL’s visit, C thought some chocolate crinkle cookies should be baked. Remember when you girls were little in Virginia, you were given the William Sonoma children’s cookbook? I don’t think anything else apart from these yummy bikkies were made regularly out of that book, they were such a hit !
ANYWAY, as you are the reigning queen of cookies right now, I thought you should definitely have this recipe on hand: easy, no fail, and utterly fabulous. The texture is quite cakey, which is a nice change, and the dough makes about 26 good-sized biscuits.
Meanwhile, the weather has been gorgeous: I dropped dad off at the beach today for a swim: he is one tired guy after a busy busy week! I hope we have an Indian Summer in store…. trust the study is going well, your little bookshop seems to be keeping you very busy too. See you at Easter- we cannot wait !
- 1/2 cup icing sugar
- 1 2/3 cups plain flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room
- 1 cup white sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
In another bowl, stir together the flour, cocoa, baking powder and salt. Set aside.In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.Add the flour mixture. Beat on low speed just until blended.Form the cookies
Using a tablespoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your other hand. Roll the dough into a ball. Roll the ball in the icing sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.
Bake the cookies
When 1 baking sheet is full, put it in the oven and bake the cookies until they are crackled and puffed, 10 to 12 minutes.
Using a metal spatula, move the cookies onto the rack and let cool completely. Repeat with the rest of the cookies. Makes about 24 cookies.
Adapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003).