Our Los Angeles Times Holiday Cookie Bake-Off is happening now. We're taking entries for your favorite holiday cookies, short breads, macaroons, biscuits, bars and more.
To participate, submit your recipe, a photo of your cookie and a short essay explaining why your recipe should win atlatimes.com/bakeoff by midnight Nov. 14. Then its up to you, the readers, to vote for your favorites.
The top 50 cookies will be made at Le Cordon Bleu cooking school in Pasadena and the Times food staff will choose our 10 favorites. If you're a finalist, you'll be invited to come tour the Los Angeles Times test kitchen and be photographed and featured in a future Saturday section of the paper.
To get in the holiday spirit, here's a winning recipe from last year's contest for chocolate peanut butter crinkle cookies submitted by Carol Gendel.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, mix together the oil, cocoa, granulated sugar and peanut butter until combined. Beat in the eggs, one at a time, until combined, then beat in the vanilla.
In a medium bowl, whisk together the flour, baking powder and salt. Beat the flour mixture into the cocoa mixture until combined. Cover the dough and refrigerate until well-chilled, preferably overnight.
Heat the oven to 350 degrees, and place the powdered sugar in a bowl. Drop teaspoonfuls of the chilled dough into the powdered sugar, then roll, shaping the dough into a ball. Space the cookies about 2 inches apart on a parchment-lined or greased baking sheet. Bake until the cookies are just set to the touch, 10 to 12 minutes, being careful not to overbake. Rotate the cookies halfway through for even baking.
Cool the cookies on the baking sheet 5 minutes before transferring to a rack . Sprinkle with additional powdered sugar if desired. Store the cookies in an airtight container; the cookies can also be frozen.