Makes 12 crinkles
Preparation and cooking time: 30 minutes


3 tablespoons chopped dark chocolate
1/2 cup white sugar
1/4 cup melted butter
1/2 teaspoon vanilla extract
1 piece large egg
1/3 cup grated pure tablea
1/2 cup and 5 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup powdered sugar

Store-bought white fondant
Powdered sugar
Black gel food coloring
Red food coloring


1. Heat chocolate in a microwave, 20 seconds at a time until melted. Stir to smoothen and set aside.
2. Mix sugar, melted butter, vanilla extract, and egg into another bowl, slightly mixing the mixture for every addition.
3. Pour in the slightly cooled melted chocolate and tablea and mix well.
4. Mix the flour, baking powder, and salt in another bowl.
5. Gradually add the dry ingredients to the chocolate mixture and gently fold until incorporated.
6. Chill the dough until firm.
7. Scoop out about 2 tablespoons of dough and form into a ball. Roll in powdered sugar. Repeat for the rest of the dough. Chill for about 20 minutes. It’s important to keep the dough cold so that it won’t absorb the powdered sugar coating.
8. Place balls in a lined baking sheet and top with about 1/4 teaspoon powdered sugar on top.
9. Bake in a preheated oven at 175 degrees C, about 10 minutes. Let the crinkles cool.

1. Knead the store-bought white fondant in a clean surface with powdered sugar. Knead until soft enough to handle.
2. Cut out a portion and flatten into a circle. Slice the tip of the circle to make a long half moon. Set aside. Slice two long thin white strips. Set aside.
3. On another portion of about 1 cup size, add about 1/8 teaspoon of black gel food coloring. Knead and add more food color until the dough is black. Flatten into a rounded bell shape. Slice an inner outline and set aside.
4. Get a crinkle. Place the white half moon fondant on top of the “head”. Use water to secure the fondant on the cookie.
5. Place the two strips of white fondant to the sides of the face. Secure with water.
6. Attach the black fondant slightly above the white half-moon fondant and on the sides of the white strips. Secure with water. Cut off excess to fix the nun’s veil.
7. Using the black food gel coloring, color the eye sockets and mouth using a brush.
8. Place two small balls of white fondant on the eye sockets. Using a toothpick dipped in a bit of black food coloring, color the middle of the eye balls with black dots.
9. Brush red food coloring below the mouth.

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