With a plethora of Christmas desserts in recipe books and on the Internet, sometimes it’s hard to choose which most people will enjoy. Since classic sugar cookies are well, classic, I decided to bake up some chocolate snowcap cookies with a hint of espresso. They not only have a wintery look to them, but a festive taste as well.
The recipe was taken from Martha Stewart.
~ 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 semisweet chocolate, melted and cooled
~ 1 tablespoon milk
~ confectioners’ sugar, for coating
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.
2. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk. Wrap in plastic, and freeze until firm, about 45 minutes.
3. Preheat oven to 350°. Line two baking sheets with parchment paper. Shape dough into 1-inch balls. Pour 3/4 cup confectioners’ sugar into a medium bowl. Roll balls in sugar two times, letting them sit in sugar between coatings.
4. Place cookies on prepared baking sheets, 1 inch apart. Bake until cookies have spread and coating is cracked, about 12 minutes. Cookies will still be soft to the touch. Cool cookies on a wire rack and enjoy!