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
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
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 MACAROONS
Provided by Food Network Kitchen
Time 1h35m
Yield 36 macaroons
Number Of Ingredients 10
Steps:
- Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg whites in a medium bowl until frothy, then stir in the granulated sugar, almonds, vanilla and salt. Fold in the coconut.
- Drop tablespoonfuls of the batter 1 inch apart on the prepared baking sheets. Dampen your hands and form into tall pointed mounds. Bake until the edges are golden brown and the macaroons look dry, 16 to 20 minutes. Let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.
- Make the glaze: Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl. Cover with plastic wrap and microwave until melted, about 2 minutes. Whisk until smooth.
- Dip the tip of each macaroon about halfway into the glaze, then place on a clean parchment paper-lined baking sheet. Sprinkle with coarse sugar, then refrigerate until the glaze sets, about 1 hour. Store in an airtight container up to 1 week.
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
SNOW COOKIES
Ok, so they aren't made out of snow. This is a recipe from my grandmother. It's now our traditional "snow" cookie. When the first frosty fingers of winter descend and the first snow falls, we drop what we are doing and make Snow Cookies. After our first snow, my friends tell me they thought of us that day as they were sure we were making Snow Cookies. This dough rolls best when really cold. Cut into snowflake shapes and dust with powdered sugar, leave plain, or cover with a royal icing and colored sugar sprinkles. Start a new family tradition and celebrate the cold! Warm up a neighbor while sharing this treat. Be sure to put a dot of flour on your nose when you are baking, so everyone knows you worked really hard. So light a fire, tell stories and munch on delicious Snow Cookies. Consider adding a couple tablespoons of lemon or some finely chopped coconut to the dough. Unsure of yield.
Provided by charlie 5
Categories Dessert
Time 32m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Cream butter and sugar together. Add in egg, dry ingredients and vanilla. Mix well. Refrigerate for a while if dough is too warm.
- Roll out on lightly floured surface and cut in shapes. Place on ungreased baking sheet and bake at 375 degrees for 10-12 minutes. Do not allow to brown. Cool on wire rack and decorate if desired.
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 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-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.
SNOW-CAPPED COOKIES
Add these festive nut cookies topped with white and dark chocolate to your holiday cookie tray.
Provided by Allrecipes Member
Time 30m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees 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 222.3 calories, Carbohydrate 19.1 g, Cholesterol 22 mg, Fat 15.7 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 7.1 g, Sodium 86.8 mg, Sugar 8.7 g
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CHOCOLATE SNOWCAP COOKIES RECIPE - EATINGWELL
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4/5 (1)Total Time 2 hrs 30 minsCategory Healthy Cookie RecipesCalories 83 per serving
- Melt chocolate in a double boiler over barely simmering water or microwave on Medium until just melted.
- Whisk flour, cocoa, baking powder and salt in a medium bowl. Beat butter, oil and brown sugar in a mixing bowl with an electric mixer on high speed, scraping down the sides once or twice, until light and fluffy. Add eggs and vanilla and beat until well combined. Stir in the melted chocolate. With the mixer on low, alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Cover and refrigerate until chilled, at least 1 hour and up to 8 hours.
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.
- Place confectioners' sugar in a shallow bowl. Roll the dough into 1-inch balls (about 1 tablespoon each). Roll each ball in the sugar to coat. Place the cookies 2 inches apart on the prepared baking sheet. Refrigerate the remaining dough between batches.
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