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Mocha Crinkle Cookies #ChristmasCookies #Sponsored #Giveaway

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 This is a sponsored post written by me on behalf of Nielsen-Massey, a #ChristmasCookies sponsor.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.


December always means Christmas cookies. Lots and lots of Christmas cookies. I was excited to see that Ellen at Family Around the Table was organizing a week-long event surrounding cookies...and what a week it has been! She has also created a giveway from one of our event sponsors. I hope you enjoy the recipes my fellow bloggers have shared to celebrate the cookie season. Get baking!


Nielsen-Massey + A Giveaway
Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.


Saturday's Cookie Tray

Mocha Crinkle Cookies

These are so easy to make, but are rich and yummy. They definitely satisfy any chocolate and coffee cravings I have. 


Ingredients
  • 1-1/2 C lightly packed organic dark brown sugar
  • 1/2 C olive oil
  • 4 eggs
  • 1 t pure coffee extract (prefer Nielsen-Massey)
  • 1 t coffee liqueur
  • 1 C unsweetened cocoa powder
  • 1 T instant espresso powder
  • 2 C flour
  • 2 t baking powder
  • 1 t fleur de sel
  • 1/4 C raw pecans, chopped
  • 1/2 C organic powdered sugar (for coating)

Procedure
Preheat oven to 350 degrees F. Line baking sheet with silicone baking mat or parchment paper.

In a medium mixing bowl, whisk together sugar, oil, eggs, coffee extract, and coffee liqueur. Mix until smooth. Fold in cocoa powder, espresso powder, flour, baking powder, salt, and pecans until just moistened.

Roll tablespoon-sized pieces of dough into balls. Roll each ball in powdered sugar until nicely coated.


Place on prepared baking sheets. Bake for 14 minutes. Let cool on sheets for 5 minutes. 


Finish cooling on wire racks. Serve with a strong coffee or espresso.

You may find Nielsen-Massey on the web, on Twitter, on Pinterest, and on Facebook.

*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.
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