Chocolate Mint Snowcaps Recipes

CHOCOLATE MINT SNOW TOP COOKIES

Steps:

• Combine flour, baking powder, and 1/4 tsp salt, set aside.
• In a saucepan heat 1 cup of chocolate pieces over low heat until melted, stirring constantly.
• Beat butter with a mixer on medium speed for 30 seconds. Beat in granulated sugar until combined. Add in melted chocolate, eggs, vanilla, and mint flavoring. Mix until combined.
• Stir in flour mixture and remaining chocolate pieces.
• Wrap dough in plastic wrap.
• Freeze 30 minutes or until firm enough to shape.
• Preheat oven to 350°F
• Shape dough into 1" balls; roll balls in powdered sugar. Place balls about 2" apart on ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until tops are crackled.
• Cool 2 minutes on cookie sheet.
• Transfer to wire racks; cool.

CHOCOLATE MINT CREAMS

Steps:

• Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add chocolate, egg and vanilla; mix well. In another bowl, whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture, beating well. Divide dough in half; shape each half into a 2-in.-diameter roll. Wrap in waxed paper; refrigerate until firm, about 1 hour., Preheat oven to 400°. Unwrap dough and cut crosswise into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove from pans to wire racks to cool completely., Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely. Store in airtight containers.

CHEWY CHOCOLATE SNOWCAPS

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.

CHOCOLATE MINT SNOWCAPS

Steps:

• Heat oven to 350 degrees.
• With a spoon, mix dry cake mix, oil and eggs in a large bowl until dough forms. Work out any clumps of mix with spoon.
• Stir in mint chocolate chips.
• Using a tablespoon, scoop dough and shape into 1 inch balls. Roll in confectioner's sugar.
• Place cookies about 2 inches apart on an ungreased cookie sheet.
• Bake 8 to 10 minutes until set. Tops will appear cracked.
• After one minute, remove cookies from baking sheet and place on a wire rack to cool.