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Elmira
Monday, February 17, 2020
Connecting Our Communities

Christmas Cookies

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THIS WEEK

Elmira
clear sky
-4.2 ° C
-2 °
-7.2 °
100 %
2.6kmh
1 %
Mon
-1 °
Tue
5 °
Wed
0 °
Thu
-7 °
Fri
-7 °

Cookies, cookies, cookies!  Thousands of cookies have been made this month in the Never Enough Thyme kitchen.

Our decorated cookies and “Cookies for Hope” have been occupying our ovens and raising money for Hope Springs. We have raised $500 so far.

Our catering department has been bursting at the seams preparing for many large groups locally. We feel very fortunate to be thought of for so many special events. Thankfully our  talented kitchen at the Northfield Racquet Club has done a wonderful job keeping our dips, dressings and cheese ball stocked.

During these times it is a challenge to keep the shelves full! We are in the last week of the Christmas bliss before we start to think of the New Year. Seems crazy to think we are about to say hello to 2019!  Don’t forget to book your appetizers for New Years Eve soon! Happy holidays from our kitchen to yours !

Double Chocolate Snowquakes

  • 1 1/2 Cups all purpose flour
  • 3/4 Cups unsweetened cocoa
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 Cup softened butter
  • 3/4 Cup brown sugar
  • 1/4 Cup sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 Cup milk chocolate chips
  • 1 Cup icing sugar

Combine flour, cocoa, baking powder, cinnamon and salt in bowl, set aside.

Cream together in a mixer  butter, brown and white sugars until light and fluffy.  Add one egg at a time, then vanilla.  Scrape  the bottom of the bowl to fully combine the butter and eggs together and avoid lumps.

Add the flour mixture in thirds until fully combined. Do not over mix. Add the chocolate chips. Place dough in bowl in the fridge for an hour.

Preheat oven to 350f   Use a tablespoon to measure out the dough.  Roll into balls, toss into icing sugar and coat in the icing sugar. Just a few at a time. Once rolled place onto a large parchment lined  cookie sheet about 2 1/2 “ apart. Bake in oven at 350f until puffy. It will show cracks about 10 minutes. Allow to cool before storing in an airtight container.

Happy baking!

 

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