Chocolate Snowcaps All Bran Recipes

CHOCOLATE-ESPRESSO SNOWCAPS

Steps:

• In a medium bowl, sift the flour, espresso, cocoa, baking powder and salt.
• Don't skip the sifting process.
• If you are using instant coffee, be sure to press the coffee pieces through the sieve so they become smaller grains that are totally incorporated into the cookies.
• With an electric mixer, cream butter and brown sugar until fluffy.
• Beat in egg until combined; mix in cooled chocolate.
• With mixer on low, add flour a little at a time.
• Then beat in milk until just combined.
• The dough will be very wet-- flatten it into a disk and wrap it in plastic wrap, then freeze until firm.
• That takes about 45 minutes, but you can freeze it longer if you want to make the cookies the next day.
• Preheat oven to 350 degrees farenheit.
• Line two baking sheets with parchment or foil.
• Shape dough into one-inch balls.
• The dough is still messy, so it helps to roll very fast, and sprinkle a little powdered sugar on your hands between cookies.
• Pour powdered sugar (about 1/2 cup) into a medium bowl.
• Working with a few cookies at a time, roll the balls in sugar two times.
• Make sure they are completely coated and no dark dough is visible.
• Place on baking sheets 2 inches apart, and bake until cookies have spread and coating is cracked, about 12 minutes.
• Cookies will still be soft to the touch, but do not overbake.
• Cool cookies on a wire rack.

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.

CHOCOLATE SNOWCAPS-ALL BRAN

Steps:

• 1. Stir together flour, baking powder and salt. Set aside.2. In 3-quart saucepan, melt shortening and chocolate together over low heat, stirring constantly until smooth. Remove from heat. Cool. Stir in granulated sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour mixture, mixing until combined. Stir in KELLOGG'S ALL-BRAN cereal and walnuts. Cover and chill until dough is stiff.3. Using level tablespoons of dough shape into balls. Roll in powdered sugar. Place about 2 inches apart on baking sheets coated with cooking spray.4. Bake at 350°F about 14 minutes or until set. Cool slightly before removing from baking sheets. Place on wire racks to cool completely. Store in airtight container. NOTE: Cookies are soft when removed from oven, but will become firm when cool.

ALL BRAN COOKIES

Steps:

• Stir together flour, baking powder and baking soda. Set aside.
• In large mixing bowl beat together butter, brown sugar and granulated sugar until thoroughly mixed.
• Add egg, milk and vanilla. Beat well.
• Stir in ALL-BRAN cereal and flour mixture, mixing until combined.
• Shape dough into two 10 1/2-inch-long rolls.
• Wrap in plastic wrap, covering ends carefully.
• Refrigerate at least 2 hours or until firm.
• Slice cookie rolls about 1/4 inch thick and place on ungreased baking sheet.
• Bake at 375° F about 9 minutes or until golden brown.
• Remove from baking sheets and cool on wire racks.
• Store in airtight container.