SNOW-CAPPED COOKIES
Move over, snow-capped mountains. These pecan-studded cookies topped with grated white chocolate are just as picturesque, and decidedly tastier!
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes about 3 dozen cookies or 18 servings, 2 cookies each.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 8 g, Protein 3 g
SNOW-CAPPED CHRISTMAS TREE COOKIES
No rolling pin or cookie cutters are needed for this cookie recipe! Cookie mix dough is pressed with fingers, then cut into wedges to create the sugar cookie holiday trees.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 9
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.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 7 g, TransFat 0 g
LEMON LUSCIOUS SNOW CAP COOKIES
These are melt in your mouth good and a one of a kind cookie. I always triple this recipe for potluck days since everyone grabs 2 handfuls.
Provided by DragonShoes
Categories Dessert
Time 38m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Cream butter and sugar.
- Add lemon zest, eggs and extract.
- Stir in flour and baking powder.
- Add nuts and coconut.
- Shape into 1 1/2" balls.
- Roll in powdered sugar and place on greased cookie sheets.
- Bake for 18 minutes until the edges are set.
- Cool a minute or two on cookie sheets, and remove to wire rack, and sprinkle powdered sugar over the tops as cookies continue to cool.
Nutrition Facts : Calories 108.2, Fat 6, SaturatedFat 2.7, Cholesterol 13.7, Sodium 36.7, Carbohydrate 13, Fiber 0.9, Sugar 7.5, Protein 1.4
UKRAINIAN SNOW CAP COOKIES
I pulled this from recipegoldmine.com, posted by Olga. It's originally from Traditional Ukrainian Cookery. I put it here for safe keeping. I will be making these this week for my 6th grade students. If they say they're good, Ill let you know.
Provided by RubySue
Categories Dessert
Time 42m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Sift the flour with the dry ingredients.
- Cream the butter; add the egg yolks, one at a time, and continue creaming.
- Stir in the milk or cream.
- Add the flour and mix thoroughly. The dough should be light. Chill for easier handling.
- Roll thin and cut into small rounds.
- Prepare the topping by beating the egg whites until stiff; add the sugar gradually, beating constantly. Fold in the walnuts and coconut.
- Place the rounds on a greased baking sheet and top each with the meringue.
- Bake in a moderate oven (350 degrees F) for about 12 minutes, or until delicately browned.
Nutrition Facts : Calories 157.1, Fat 11.5, SaturatedFat 5.1, Cholesterol 33.8, Sodium 68.7, Carbohydrate 12.2, Fiber 1.2, Sugar 6.7, Protein 2.7
CHEWY CHOCOLATE SNOWCAPS
Dense and rich with the flavor of toasted pecans and dark chocolate, these cookies evoke brownies or fudge. They are made with egg whites for leavening and contain no flour, so they are a great gluten-free alternative. The batter comes together fast, although it will seem like the egg whites can't possibly provide enough moisture. Just keep stirring with a strong spoon and a very thick batter will quickly materialize.
Provided by Kim Severson
Categories snack, cookies and bars, dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 87 milligrams, Sugar 20 grams
SNOWBALLS II
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with 1/2 cup of the confectioners' sugar and the vanilla. Mix in the flour, pecans, and salt. Roll about 1 tablespoon or so of dough into balls and place on an ungreased cookie sheet.
- Bake in preheated oven until bottoms are golden, about 15 minutes. Do not allow these cookies to get too brown: it's better to undercook them than to overcook them. While cookies are still hot, roll them in confectioners' sugar. Once they have cooled, roll them in confectioners' sugar once more.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 13 g, Cholesterol 16.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 64 mg, Sugar 4.7 g
SNOW-TOPPED CHOCOLATE MINT COOKIES
Our local newspaper had a cookie contest a while back. This was one of the recipes featured, and it caught my eye because I love mint flavor. My family likes these cookies as much as I do.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 151 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 84mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE-ESPRESSO SNOWCAPS
These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 18
Number Of Ingredients 11
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 CRINKLE COOKIES
Steps:
- 1. Place the cake mix, eggs and thawed whipped topping in large bowl. Blend for 1 to 2 min. with mixer on med. speed or with wooden spoon until well blended and all dry ingredients are moisten(dough will be stiff) Refrigerate dough, covered for 30 min. Preheat oven to 350. Position oven rack in middle of oven, set aside ungreased cookie sheets. Place powdered sugar in a small shallow dish. Shape dough into 1 inch balls. Roll cookies in powdered sugar to coat. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 min. or until cookies are puffed in appearance and firm at edges(centers will be slightly soft). Let cookies rest on cookie sheets for 2 min.(cookies will fall, giving them a cracked apperance). Transfer cookies to wire rack with metal spatula, and cool completely.
WISCONSIN'S SNOW CAPPED CHOCOLATE DROPS
WISCONSIN: Munch your way across the USA. Elsie Perrett, the state of Wisconsin is now represented. This recipe is from "Capitol Cookies" with recipes from every state capital & Washington, DC. This recipe was submitted by Bashford United Methodist Church, McFarland, WI, Mrs. Ronna Estock, Chairperson. I personally have not made...
Provided by Bea L.
Categories Chocolate
Number Of Ingredients 9
Steps:
- 1. Combine brown sugar & melted butter. Add eggs, baking soda and milk. Mix well. Stir in melted chocolate. Add flour. Stir in pecans.
- 2. Drop into greased cookie sheet & bake at 375. Remove from oven & put 1/2 marshmallow (cut in half) with sugar side up, on top of each cookie. Return to oven to soften marshmallow, about 1 minute. Remove & press down with spoon. Cool on rack.
- 3. If desired, you can frost with your favorite chocolate frosting.
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