Chocolate Snow Cookies Recipes

ROASTED PORTOBELLO CAPS

Steps:

• Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
• Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

CHOCOLATE SNOWBALLS

Steps:

• In a medium bowl, cream butter and sugar until light and fluffy. Stir in the vanilla. Sift together the flour, salt, and cocoa; stir into the creamed mixture. Mix in the pecans until well blended. Cover, and chill for at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets about 2 inches apart.
• Bake for 20 minutes in preheated oven. Roll in confectioners' sugar when cooled.

CHOCOLATE SNOWBALL COOKIES RECIPE

Steps:

• Preaheat oven to 350°. Line two cookie sheets with parchment paper.
• Mix butter, 1/2 cup powdered sugar, cocoa, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands.
• Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
• Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy. Remove from oven and cool for 5-10 minutes, until you can handle them. Fill a small bowl with 1 cup powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)

CHOCOLATE SNOWBALL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.

MEXICAN CHOCOLATE SNOWBALL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats.
• Combine butter and 2/3 cup confectioners' sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Beat in vanilla extract.
• Mix flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt together in a bowl. Beat into the butter mixture. Stir in almonds and dark chocolate until dough comes together.
• Shape 1 tablespoon of dough into a ball; place on a lined baking sheet. Repeat with remaining dough.
• Bake in the preheated oven until lightly browned on the bottom, 15 to 20 minutes. Cool for 1 to 2 minutes on the baking sheets.
• Mix remaining 1 cup confectioners' sugar, 1 teaspoon cinnamon, and 2 tablespoons cocoa powder in a bowl. Roll cookies in sugar mixture while still warm.
• Cool cookies completely on wire racks, about 15 minutes. Roll in sugar mixture again.

CHOCOLATE SNOWBALLS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.

CHOCOLATE SNOWBALLS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
• Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
• Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

CHOCOLATE SNOWBALL COOKIES RECIPE

Steps:

• In a mixing bowl, combine both flours, cocoa powder and salt. Mix well and keep it aside.
• Combine the unsalted butter, and powdered sugar in a bowl and mix well until it is smooth. Add the vanilla essence and combine it well.
• Add the flour mixture to the butter mixture and combine until everything is combined.
• Make a dough and wrap it with cling film.
• Refrigerate the dough for an hour or until it becomes firm.
• Preheat the oven to 180 degrees C.
• Remove the chilled dough from the refrigerator.
• Roll the dough into 1 inch small balls and place them on a greased or lined baking tray.
• Bake the cookies in the preheated oven for 15 - 18 minutes at 180 degrees C.
• Remove from the oven and cool for about 3 - 5 minutes.
• While cookies are still warm, roll them in powdered sugar.
• Transfer them to a wire rack and let them cool completely. Roll them twice in powdered sugar if needed.
• Store in an airtight container. If you want, sprinkle the top of the cookies with more powdered sugar before serving.

CHOCOLATE SNOWBALL COOKIES

Steps:

• In a large bowl or stand mixer, add the brown sugar and butter and cream until light and fluffy. Add the egg, milk and vanilla. Mix until combined.
• In a medium sized bowl add the flour, cocoa, baking soda, baking powder, and salt. Slowly add the mixture to the creamed mixture until incorporated.
• Add walnuts to a food processor and pulse until finely ground. Add the walnuts to the dough and stir until incorporated. Cover the dough and chill overnight.
• Preheat oven to 350 degrees. Shape the dough into 1 inch balls and place on ungreased cookie sheets. Bake for 8-9 minutes or until the tops start to crack. Let cool completely on wire racks. Roll in the powdered sugar.

CHOCOLATE SNOW COOKIES

Steps:

• Ground the nuts in a food processor. In a separate bowl Whisk the eggs with the sugar until the mixture is white and form a ribbon. Melt the chocolate, the butter, the zests and the coffee in a bowl set over simmering water. Let it cool a little bit. Mix in the egg mixture. The mixture will become thick as you stir it. Stir it just until combined. n a bowl mix together the flour, salt, baking powder and ground nuts. Stir this mixture into the chocolate batter. Refrigerate the chocolate mixture until firm (around 1-2 hours). Preheat the oven to 350F. Set two bowls, one with granulated sugar and the other one with powdered sugar. Roll the dough in 1-inch balls. Roll them in the sugar to coat them, then roll them in the powdered sugar. Place the cookies 1 inch apart on a baking pan lined with parchment paper. Bake them for 15 minutes. They should still soft near the center but firm at the edges. Let them cool before taking them from the pan.