Best Judys Earthquake Cookies Recipes

EARTHQUAKE COOKIES IN A JAR

Steps:

• Sift together the flour, baking powder, almond meal, and salt. Melt the chocolate and butter together in a stainless steel bowl over a pan of simmering water.
• In an electric mixer fitted with a whisk, whip together the eggs and sugar at high speed for 3 to 4 minutes, until they become fluffy. Add the melted chocolate mixture and mix until incorporated. Add the dry ingredients slowly (better to take your bowl off the mixer for this part so flour doesn't fly around your kitchen) and mix until incorporated. Stir in the coffee, vanilla, and rum. Transfer to a small bowl and refrigerate for about an hour. It will become firm.
• Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Put the granulated sugar in one bowl and the confectioners' sugar in a second bowl.
• Using a sturdy spoon, scoop the chilled dough into 1-inch scoops and place them 1 inch apart on the prepared cookie sheet. Roll each individual cookie between your hands until it is a smooth ball, dip in the bowl of granulated sugar, then in the bowl of confectioners' sugar, coating each one fully. Return them to the cookie sheet.
• Bake for about 10 minutes, or until the sugar cracks and the cookies just start to firm up. (They are especially delicious with a little softness in the center.) Allow them to cool on a rack, then store airtight.

EARTHQUAKE COOKIES

Steps:

• Place the shortening and sugar into a mixing bowl and rub or beat with a spoon until the mixture is light and fluffy.
• Add the egg and the molasses and beat well.
• Sift flour before measuring, then sift again with the dry ingredients so that they are mixing well.
• Add the flour mixture to the shortening mixture and mix well.
• Refrigerate the dough for at least 1 hour.
• Preheat the oven to 375°F.
• Shape the dough into 1-inch balls.
• Roll each ball in granulated sugar.
• Place the balls 2-inches apart on an ungreased cookie sheet.
• Bake the cookies at 375° for 8-10 minutes or until lightly browned.
• Remove from the oven and allow them to cool slightly (about 2 minutes).
• Remove from the cookie sheet to wire racks to cool completely.

CHOCOLATE EARTHQUAKE COOKIES

Steps:

• Melt chocolate and butter over low heat in a heavy saucepan until chocolate is almost melted, stirring frequently.
• Remove from heat and let chocolate finish melting, then cool.
• In a large bowl, whisk eggs until well beaten.
• Whisk in sugar, vanilla, and melted chocolate mixture.
• Add flour, baking powder and salt, and whisk until smooth.
• Chill the mixture until firm, at least 2 hours, and up to 24 hours.
• When ready to bake, preheat oven to 350 degrees F.
• Lightly butter one or two baking sheets.
• Place powdered sugar in a small bowl.
• Using about a teaspoon of the cookie dough, roll it between your palms to shape into a ball.
• Roll the ball in powdered sugar to coat, then place on baking sheet, you should be able to get a dozen on a sheet.
• Bake for 12 minutes, switching placement of baking sheets at half point if you are baking 2 sheets at once.
• Cool slightly before removing to wire rack to finish cooling.

EARTHQUAKE COOKIES

Steps:

• Mix cake mix, eggs, shortening, and water in medium size bowl; mix with a spoon. Chill for 1 hour.
• Shape dough into balls, roll in powdered sugar. Place on cookie sheet and bake at 375 degrees F (190 degrees C) for 8-10 minutes; or until brown.