Snowcapped Chocolate Cookies Food

SNOW-CAPPED CHRISTMAS TREE COOKIES

Steps:

• Heat oven to 375°F. Grate 2 oz of the white chocolate. In large bowl, stir cookie mix, butter, egg, flour, almond extract, 2 oz grated white chocolate and green food color until dough forms.
• Divide dough into 6 pieces. Press each piece into 6-inch round. Cut each round into 8 wedges; separate wedges. On ungreased cookie sheet, place wedges 2 inches apart. Under each wedge, place half of 1 pretzel stick for tree trunk.
• Bake 6 to 8 minutes or until set. Cool 1 minute. Remove from cookie sheet. Cool completely, about 15 minutes.
• Line cookie sheet with waxed paper. In small microwavable bowl, microwave remaining 4 oz white chocolate and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip top of each cookie in white chocolate mixture, allowing excess to drip off. If desired, decorate with decorator sprinkles or sugars. Place cookies on waxed paper; refrigerate until set, about 30 minutes.

CHEWY CHOCOLATE SNOWCAPS

Steps:

• Heat oven to 325 degrees. Whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Beat egg whites until slightly stiff, then stir into chocolate mixture until just until incorporated. (Do not overmix.) You can use a stand mixer on low or a sturdy spoon and a large bowl.
• Crush sugar cubes and place in a shallow bowl. Using a small ice cream scoop or a melon baller, spoon up dough to create a scoop about the size of a golf ball. Lightly dip the top of the cookie into the sugar and then place on a parchment-lined baking sheet, about 2 inches apart.
• Bake until cookie tops are dry and crackled, about 12 to 15 minutes. Rotate sheets if using more than 1 at a time. The cookies should be dry and crunchy on the outside, chewy on the inside and capped with a nice sprinkling of chunky sugar.
• Transfer sheets to wire racks and let cookies cool completely. Can be stored in an airtight container for 3 days.

SNOW-TOPPED CHOCOLATE MINT COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips; stir until smooth and set aside to cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the melted chocolate chips and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle. , Roll into 1-in. balls, then roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are set and centers are almost set. Cool for 10 minutes before removing to wire racks.

SALTED CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper and spray with cooking spray.
• Combine flour, cocoa powder, baking powder and 1/2 teaspoon sea salt in a bowl.
• Place butter in a saucepan over low heat and cook until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.
• Combine brown sugar, white sugar, eggs, and vanilla extract in a bowl and beat with an electric mixer until creamy. Pour a small amount of the chocolate mixture into the egg mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly so the eggs don't curdle. Fold in the flour mixture until just combined. Do not overmix.
• Drop 6 large scoops of batter about 2 inches apart onto each of the prepared baking sheets.
• Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger, and the tops are crinkled and puffed, 12 to 14 minutes. Immediately sprinkle with sea salt.
• Place baking sheets on a wire rack and cool for 18 to 20 minutes. Remove cookies with a spatula onto serving platter.

CHOCOLATE-ESPRESSO SNOWCAPS

Steps:

• 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.
• 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.
• 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.

SNOW-CAPPED CHOCOLATE DROPS

Steps:

• HEAT oven to 350 degrees F.
• COMBINE flour, baking soda and salt in bowl of electric mixer. Add egg, brown sugar, shortening, cherry liquid and chocolate. Blend well at low speed. Stir in walnuts and cherries. Drop by rounded teaspoons onto ungreased cookie sheets.
• BAKE 10 to 12 minutes. Cool on racks.
• FROST each cooled cookie with 1 teaspoon marshmallow creme.

SNOW-CAPPED COOKIES

Steps:

• Heat oven to 350°F. Combine flour and pecans; set aside. Mix butter and sugar until well blended. Add water, vanilla and salt; mix well. Gradually add flour mixture, stirring until well blended after each addition. Shape into 1-inch balls; place on ungreased baking sheets.
• Bake 20 min. or until edges are golden brown. Cool on wire racks.
• Melt semi-sweet chocolate as directed on package. Dip each cookie halfway into melted chocolate, then press top lightly into grated white chocolate to create a snowy appearance. Let stand until set.

CHOCOLATE CRINKLE COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. , In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours., Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.

SNOW-CAPPED CHOCOLATE DROPS

Steps:

• HEAT oven to 350ºF.
• COMBINE flour, baking soda and salt in bowl of electric mixer. Add egg, brown sugar, shortening, cherry liquid and chocolate. Blend well at low speed. Stir in walnuts and cherries. Drop by rounded teaspoons onto ungreased cookie sheets.
• BAKE 10 to 12 minutes. Cool on racks.
• FROST each cooled cookie with 1 teaspoon marshmallow creme.

SNOW-CAPPED CHOCOLATE PIE

Steps:

• Microwave 2 cups of the marshmallows and 2 Tbsp.milk in medium microwavable bowl on HIGH 45 seconds; stir gently. (Marshmallows will be partially melted.) Refrigerate 15 minutes to cool.
• Add 1 cup of the whipped topping; stir with wire whisk until well blended. Stir in remaining 1/2 cup marshmallows.
• Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in remaining 1-1/2 cups whipped topping. Spoon into crust. Spread marshmallow mixture over pudding layer. Drizzle with melted chocolate. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

SNOW TOP COOKIES

Steps:

• Mix butter and sugar together. Add cocoa, baking powder, milk, vanilla, salt, and eggs. Last add flour slowly. Refrigerate for 1 hour or until mixture can be rolled into balls. Roll into small balls and coat with powdered sugar. Bake at 350 for 8 to 10 minutes.

CHOCOLATE-COVERED OREO® SNOWMAN COOKIES

Steps:

• Empty 1 bag white candy melts into a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir and continue to microwave in 15- to 30-second intervals until candy is almost completely melted. Let sit for about 1 minute and stir until smooth. Set the second bag of white candy melts aside.
• Dunk a cookie in the white melted candy. Use a fork to turn it over to ensure it's completely coated on all sides. Transfer to a parchment-lined baking sheet. Place 2 sprinkles in the middle for eyes. Place 1 half of a Tic Tac® under the eyes for a nose. Place 4 more sprinkles in a semi circle on the bottom for the mouth. Repeat for remaining cookies, melting the second bag of white candy melt as needed.
• Place the baking sheet in a cool, dry area for about 25 minutes so candy coating can harden. Do not place in the freezer or the snowmen will sweat.
• Melt the red candy melts as in step 2.
• Cut any excess chocolate off around each cookie. Dip the top part of each cookie in the red melted candy to make a hat and add an M&M® for a design. Place on a new parchment-lined baking sheet and allow to harden, about 25 minutes. Cut off any excess chocolate before serving.