Do we have some SNOW for you! We are going to sweeten the (soon-to-be) first snowfall of the season with John Barricelli's yummy snowcap cookies!
HamletHub contributor John Barricelli is the former host of Martha Stewart's Everyday Baking. He owns The Sono Bakery & Cafe in South Norwalk, Westport and Darien CT. He is the author of two award-winning cookbooks.
Snowcap Cookies
Prep: 45 minutes Total: 1 hour 45 minutes Makes 18
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
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.
John's baking tip: Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.