Holiday Baking: Chocolate Crackle Cookies

It's the start of the 2018 Holiday Baking.  I love making the various cookie recipes that Tastefully Simple has and their 2018 Holiday Baking Kit has some new ones and some returning favorites.

This was a fun recipe to make - my Kitchen Aid "died" while trying to make this that I had to switch over to my hand held mixer.  Not fun!

Anyway, this was a success at our Grange Christmas Party.  I didn't do any substitutions but you could use egg substitute if you want.

Ingredients:

1 pkg Classy Chocolate Pound Cake Mix

1/2 c butter, softened

1 large egg, beaten

1/2 c powdered sugar

Instructions:

1.  In large bowl, combine Classy Chocolate Pound Cake Mix, butter and egg; mix until well combined.

2.  Using hands, knead until the consistency of a thick, moist dough.  Form into 1-inch balls.  Refrigerate 2 hours.

3.  Preheat oven to 350 degrees F.  Place powdered sugar in a shallow dish.  Roll dough balls in sugar and place 2-inches apart on a large greased baking sheet.

4.  Bake 11-13 minutes or until set.  Let cool on pan 1 minute.  Transfer to a cooling rack; cool completely.  Store in an airtight container.

Makes about 24 cookies.

Make Ahead & Freeze:  Prepare through step 2.  Place between sheets of Press 'n Seal plastic, sealing around each dough ball.  Place sheets of dough in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 3.