Gluten Free Chocolate Espresso Snowcaps Recipes

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CHOCOLATE-ESPRESSO SNOWCAPS



Chocolate-Espresso Snowcaps image

These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 18

Number Of Ingredients 11

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 bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners' sugar, for coating

Steps:

  • 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. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
  • Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

CHOCOLATE-ESPRESSO SNOWCAPS



Chocolate-Espresso Snowcaps image

These add a delicious grown-up twist to the a traditional cookie-tray favorite. I know I am guaranteed to smile when I make it each year thinking of a "baking day" full of laughter and conversation with 'Zaar chef KerrBear. From Everyday Food's December 2003 issue.***ADOPTED***

Provided by mydesigirl

Categories     Dessert

Time 2h30m

Yield 18-24 cookies

Number Of Ingredients 11

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder (not Dutch process)
4 teaspoons instant espresso or 4 teaspoons instant coffee
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, softened
2/3 cup packed light brown sugar
1 large egg
4 ounces bittersweet chocolate (it can still be warm, just not so hot it would curdle an egg) or 4 ounces semisweet chocolate, melted and cooled (it can still be warm, just not so hot it would curdle an egg)
1 tablespoon milk
powdered sugar, for coating

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.

Nutrition Facts : Calories 74.2, Fat 3, SaturatedFat 1.8, Cholesterol 17.2, Sodium 43.7, Carbohydrate 11.6, Fiber 0.5, Sugar 8, Protein 1

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  • In a medium bowl, whisk together the flour, cocoa, espresso, baking powder, and salt. In a separate bowl, use an electric mixer to beat the butter and brown sugar until light and fluffy. Beat in the egg until well-combined; mix in the cooled chocolate. With the mixer on low speed, gradually add in the dry ingredients; then beat in the milk just until combined. Flatten the dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper. Shape the dough into 1-inch balls. Place the powdered sugar into a medium bowl; working in batches, roll the balls in sugar twice.
  • Place the balls on the prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until the cookies have spread and the coating is cracked, 12 to 14 minutes; the cookies will still be soft to the touch. Transfer to a wire rack to cool completely.


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