Chocolate Snow Cap Cookies
Yield
1 dozen cookiesPrep
10 minCook
15 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 ⅔ | cups |
sugar
|
|
| ½ | cup |
butter
|
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
mint extract
|
*
|
| 2 | squares |
chocolate, bittersweet
melted, null |
* |
| ⅓ | cup |
milk
|
|
| ½ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 394 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
mint extract
|
*
|
| 2 | squares |
chocolate, bittersweet
melted, null |
* |
| 79 | ml |
milk
|
|
| 118 | ml |
powdered sugar
|
|
Directions
Sift first three dry ingredients; cream butter, sugar, eggs and extract.
Add chocolate.
Add dry ingredients alternately with milk.
Divide dough in half.
Cover tightly and chill for 2 hours.
Shape in 1 inch balls and roll in powdered sugar.
Bake at 350℉ (180℃) for 12 to 15 minutes on greased cookie sheet.
These "crackle" during baking, so that the appearance is that of a "cracked" surface with powdered sugar on the higher parts of the surface.
