Chocolate snowcaps are another old classic cookie that is popular around Christmas. Little balls of chocolate dough are rolled in powdered sugar and placed on a baking sheet. As they bake, they spread out and develop cracks, that reveal the chocolate cookie underneath, leaving behind a cracked powdered sugar coating. Cool looking and delicious.
I apologize for the quality of this picture, but this was taken when I had baked cookies and put together mugs of packaged candies for some of The Cajun's friends back in 2006, so it was before I had my Canon Rebel XTi which I love, love, love. The pics on these links are pretty awful, but at least they will give you an idea of what these cookies look like anyway.
From the Kitchen of Deep South Dish
1/2 cup all purpose flour
1/4 cup Hershey’s cocoa
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, softened
to room temperature
2/3 cup tightly packed brown sugar
1 large egg
1/3 of a package of semisweet chocolate
chips, melted and cooled
1 tablespoon milk
3/4 cup to 1 cup of powdered sugar
Whisk together in a bowl the flour, cocoa, baking powder and salt; set aside. In a mixer, blend together the butter and brown sugar, add in the egg, and the melted chocolate. Add in the flour mixture about 1/2 cup at a time and finally the milk. Mixture will be gooey.
Take a sheet of plastic wrap and spray with non-stick spray. Scoop out the chocolate mixture and wrap in the plastic wrap forming a flattened disk. Place in freezer for about 15 to 20 minutes. This will make it workable.
Pour powdered sugar into a pie plate. Preheat oven to 350 degrees, and remove dough from freezer, pulling off sections and rolling to form balls about 1” in size. Working in small batches, roll the balls in the powdered sugar and set aside. When all the dough has been rolled once, take the balls and roll them again in the powdered sugar and place on a cookie sheet.
Bake at 350 degrees for 12 to 15 minutes or until dough has spread out and powdered sugar has formed a cracked coating. If you are cooking two trays at a time, swap trays on the racks about halfway through the cooking period. Remove from oven allowing to cool on the cookie sheet for a few minutes before transferring to a cooling rack.
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