Snow Capped Mocha Fudge Drops Food
SNOW-CAPPED MOCHA FUDGE DROPS
Everyone loves seeing chocolate on a cookie tray. My version is fudgy with a hint of mocha. If you're serving these at the holidays, add red and green colored sugar or sprinkles for a festive touch. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large microwave-safe bowl, microwave 1/2 cup chocolate chips and butter until butter is melted; stir until chocolate is melted. Stir in coffee granules; cool slightly., Whisk in sugars. Whisk in eggs, 1 at a time, and vanilla until blended. In a small bowl, whisk flour, cocoa, baking powder and salt; stir into chocolate mixture. Stir in pecans and remaining 1/2 cup chocolate chips., Drop dough by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Dip tops of cookies into melted candy coating; sprinkle with glitter and/or colored sugar. Let stand until set.
Nutrition Facts : Calories 131 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 43mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
SNOW-CAPPED SOUR CREAM DROPS
Mouth-watering sour cream cookies filled with cranberries, chocolate and pecans.
Provided by Pam Cooking Spray
Categories Trusted Brands
Time 2h10m
Yield 27
Number Of Ingredients 15
Steps:
- Cookies: Preheat oven to 375 degrees F. Spray baking sheets with cooking spray; set aside. Combine flour, baking soda and salt in medium bowl; set aside. Beat Fleischmann's and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat just until blended. Gradually add flour mixture alternately with sour cream, beating on low speed after each addition just until blended. Stir in cranberries, white morsels, chocolate morsels and pecans. Cover and chill at least 1 hour.
- Drop dough by rounded teaspoons, 2 inches apart, onto prepared baking sheets. Bake 8 to 10 minutes or until centers of cookies are set and edges are browned lightly. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely.
- Glaze: Place confectioners' sugar in small bowl. Add milk, a few teaspoons at a time, until glaze is of desired consistency, stirring constantly. Spread a little glaze on top of each cookie. Let stand until glaze is set.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 29.7 g, Cholesterol 9.8 mg, Fat 9.8 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.3 g, Sodium 89.8 mg, Sugar 22 g
SNOW-CAPPED MOCHA FUDGE DROPS
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large microwave-safe bowl, microwave 1/2 cup chocolate chips and butter until butter is melted; stir until chocolate is melted. Stir in coffee granules; cool slightly.
- Whisk in sugars. Whisk in eggs, one at a time, and vanilla until blended. In a small bowl, whisk flour, cocoa, baking powder and salt; stir into chocolate mixture. Stir in pecans and remaining chocolate chips.
- Drop dough by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely. Dip tops of cookies into melted candy coating; sprinkle with glitter and/or colored sugar. Let stand until set.
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