Snow Cap 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-ESPRESSO SNOWCAPS

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.

LEMON LUSCIOUS SNOW CAP COOKIES

Steps:

• Preheat oven to 350°.
• Cream butter and sugar.
• Add lemon zest, eggs and extract.
• Stir in flour and baking powder.
• Add nuts and coconut.
• Shape into 1 1/2" balls.
• Roll in powdered sugar and place on greased cookie sheets.
• Bake for 18 minutes until the edges are set.
• Cool a minute or two on cookie sheets, and remove to wire rack, and sprinkle powdered sugar over the tops as cookies continue to cool.

UKRAINIAN SNOW CAP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper. Sift together the flour, baking powder and salt; set aside.
• In a medium bowl, cream the butter and beat in egg yolks one at a time. Stir in cream, and then mix in the dry ingredients to form a light dough. If necessary, cover dough and chill for 30 minutes for easier handling.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness, and cut into small circles. Place the circles onto the prepared baking sheets. In a clean glass or metal bowl, whip egg whites to soft peaks. Gradually add confectioners' sugar while continuing to whip to stiff peaks. Fold in walnuts and coconut. Spoon some of the meringue mixture onto the top of each cookie.
• Bake for 12 minutes in the preheated oven, or until delicately browned.

SNOWCAPPED CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle. , Place confectioners' sugar in a shallow bowl; drop dough by rounded teaspoonfuls into sugar. Coat with sugar and form into teardrop shapes. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks.