Wednesday, December 26, 2012

Merry Cookies to All (because cookies never go out of season)

This post brought to you by Avocados from Mexico. All opinions are 100% mine.
When I saw an offer from Avocados from Mexico promoting the use of avocados in baking, I knew I had to give it a try. It's a little bit late for Christmas cookie baking, but it's never too late for cookies.
These aren't terribly sweet, so if you like, you could sprinkle these with powdered sugar or add some chocolate chips to the cookie dough.

Oh! And one more thing! Avocados from Mexico is having a sweepstakes that ends on Dec. 31 where you could win gift cards. Needless to say, I'm always excited about gift cards, because I can buy when I want to and choose what I want. I like winning "stuff" too, but gift cards are pretty darned practical. The Avocados from Mexico's Better Baking Sweepstakes has a grand prize of $2500, so you better believe I already entered!

Chocolate Cookies (with avocado)

1 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon espresso powder
1/2 cup mashed avocado
2 eggs
1 teaspoon vanilla extract
1 1/2 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts

Stir sugar, cocoa powder, and espresso powder together. Add avocado and beat well. Add eggs and vanilla and beat until combined.

In a small bowl, stir the baking powder and salt together, then gradually add this to the cocoa mixture, beating well. Stir in the nuts.

Cover and refrigerate until dough until well chilled - at least 4 hours or overnight.

When you're ready to bake, heat oven to 350 degrees. Line a cookie sheet with parchment paper.

Using a small disher, scoop small balls from the dough and place them on the prepared cookie sheet leaving space between them. The dough is rather sticky - that's fine. With the palm of your hand, flatten the cookies a bit. If the dough sticks to your hand, wet your hand with a bit of cold water.

Bake at 350 degrees for about 14 minutes, or until the cookies are slightly firm and no longer shiny.

Let the cookies cool for a minute or two on the cookie sheet, then remove to a rack to cool completely.

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