Who can resist a cookie with a powdery sugar overcoat and dark chocolate peeking out from the crinkles?

When I was young, I would seek out those chocolates the shape of an orange that had to be banged on a table in order to get the slices to come apart – Terry’s Chocolate Orange, I think they were called. The reward? Delicious orange-slice-shaped wedges of chocolate infused with orange flavor. With this holiday favorite in mind, I added essence of orange to my chocolate crinkles. I also put in chopped pecans for another layer of flavor and a little crunch. Voila, a new holiday favorite is created!

Chocolate Orange Pecan Crinkles

Ingredients

• 1 cup Dutch process cocoa powder
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 4 eggs
• 1 tsp pure vanilla extract
• 1 tsp orange extract
• 1/2 tbsp orange zest
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup chopped pecans
• 1/2 cup confectioner’s sugar

Directions

1. In a large bowl, whisk together cocoa powder and granulated sugar.
2. Stir in vegetable oil.
3. Mix in eggs, one at a time.
4. Stir in vanilla and orange extracts and zest.
5. Sift flour, baking powder and salt into the cocoa mixture.
6. Fold in chopped pecans.
7. Refrigerate for about 45 minutes so the dough is nice and firm.
8. Place confectioner’s sugar in a zip top bag.
9. Preheat oven to 350 degrees F (175 C). Line a baking sheet with parchment paper.
10. Using a cookie scoop, or a small ice cream scoop, scoop out a dough ball and drop it in the confectioner’s sugar, making sure it is well covered.
11. Place sugar covered dough balls on parchment-lined baking sheet. Repeat until you’ve filled a baking sheet with 12 cookies.
12. Bake for 15 minutes. Let cool on baking sheet for a minute before removing to wire rack.

Makes 30 generous cookies.