Leabelles Sugar Crinkles Recipes

Steps:

• Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
• Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
• Preheat a waffle iron according to manufacturer's instructions.
• Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

Steps:

• Heat oven to 325°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat granulated sugar, softened butter and seeds from 2 vanilla beans with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. On low speed, beat flour mixture into sugar mixture until well blended. Cover and let dough stand at room temperature 10 minutes.
• Shape dough into 60 (1 1/4-inch) balls. In small bowl, place 1 cup powdered sugar. Roll each cookie in powdered sugar; shake off excess. Place on ungreased cookie sheets 2 inches apart.
• Bake 12 to 14 minutes or until edges are until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, at least 15 minutes. Sprinkle with additional powdered sugar. Store in airtight container at room temperature.

Steps:

• Equipment needed: Waffle Iron. I own a non-stick Belgian waffle, made in America which worked very well for this recipe. NOTE: Butter and eggs should be a room temperature for best results. Dissolve the yeast in lukewarm milk. Gradually add all the ingredients to the flour, except for the pearl sugar. (My stand mixer works great to do this.) Let the dough double in size (about 30 minutes). NOTE: I turn my oven on to WARM for a few minutes, then turn it off. I cover the dough in a bowl, and place it into the warm and cozy oven to help proof the dough. Once the dough has doubled (I let mine rise for an hour), gently place onto a smooth surface. Gently flatten the dough into a rectangle and add the pearl sugar. Fold the dough over, in thirds (my own technique to distribute the sugar throughout). Divide the dough into small patties, about 3-4 oz each. NOTE: To be more traditional, Liege waffles are shaped into a rectangle. You can wrap each patty in plastic wrap and store in the refrigerator. To make the waffles, bring them to room temperature for 30-60 minutes (or, I used my pre-WARMED oven trick and that did the job! To prepare: Bake in a greased and heated waffle iron. Be very careful, as the sugar will caramelize and be extremely hot. Allow them to cook for a few minutes, before biting into them. The texture is dense and moist-- and the caramelized sugar is so good that I cannot image adding anything else to them! RECIPE SOURCE: Lars Own Belgian Pearl Sugar Box Recipe on the back.

Steps:

• In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Steps:

• Melt chocolate over low heat. Remove from heat and add cooking oil and granulated sugar.
• Add one egg at a time, mixing well.
• Add vanilla, flour, baking powder and salt; mixing well after each additional ingredient.
• Chill for several hours or overnight.
• Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
• Roll dough into balls about 1/2 inch in diameter. Roll balls in powdered sugar. Place about 2 inches apart on cookie sheets. Bake 10 to 12 minutes.