ShareLawyers Goodies for Giving Desert Cookbook 2015 - page 9

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Ingredients:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa
powder
- 4 teaspoons instant espresso
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter
- 2/3 cup packed light-brown sugar
- 1 large egg
- 4 ounces bittersweet or
semisweet chocolate, melted and
cooled
- 1 tablespoon milk- Confectioners'
sugar, for coating
CHOCOLATE-ESPRESSO SNOWCAPS
Time it Takes:
Preparation: 1 Hour
Cooking: 12-14 Minutes
Directions:
1. In a medium bowl, sift together flour,
cocoa, espresso, baking powder, and
salt. With an electric mixer, cream
butter and brown sugar until light and
fluffy. Beat in egg until well combined;
mix in cooled chocolate. With mixer on
low, gradually add flour mixture; beat
in milk until just combined. Flatten
dough into a disk; wrap in plastic.
Freeze until firm, about 45 minutes.
2. Preheat oven to 350 degrees. Line
two baking sheets with parchment.
Shape dough into 1-inch balls. Pour
confectioners' sugar (about 1/2 cup)
into a medium bowl; working in
batches, roll balls in sugar two times,
letting them sit in sugar between
coatings.
3. Place on prepared baking sheets, 2
inches apart. Bake until cookies have
spread and coating is cracked, 12 to 14
minutes; cookies will still be soft to the
touch. Cool cookies on a wire rack.
Submitted by Courtney M. - Toronto
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