We have gotten several requests for our cookie recipes lately. We girls consider ourselves cookie experts! We can't claim authorship of our recipes, though. We collect them from many different sources. Our concerts are getting known for their variety of great cookies on the refreshment table. We hope you enjoy this favorite! It's so good...why don't you go ahead and double it and freeze some? That way you can have fresh cookies on the table within minutes if you have an unexpected visitor or get invited to a last minute party. Directions for freezing dough are at the bottom.
Chocolate-Mint Snow-Top Cookies
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips or pieces
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips or pieces
6 tablespoons butter, softened
1 cup granulated sugar (we use unbleached cane sugar)
2 eggs
1 1/2 teaspoons vanilla
1/4 teaspoon mint flavoring (we use peppermint flavoring)
Powdered sugar
Combine flour, baking powder, and salt; set aside. In a saucepan, heat 1 cup chocolate chips over low heat until melted, stirring constantly.
Beat butter with a mixer on medium speed for 30 seconds. Beat in granulated sugar until combined. Beat in melted chocolate, eggs, vanilla, and mint flavoring. Stir in flour mixture and remaining chocolate pieces. Wrap dough in plastic wrap. Freeze for 30 minutes or until firm enough to shape.
Preheat oven to 350. Shape dough into 1-inch ball; roll balls in powdered sugar. Place balls about 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 10-12 minutes or until tops are crackled. Cool 2 minutes on cookie sheet. Transfer to wire racks; cool. Makes 42.
This recipe is one of the best we've found for freezing ahead. After firming up the dough in the fridge, roll into balls but do not roll in powdered sugar. Freeze balls on cookie sheets, then transfer to Ziploc bags or plastic containers and store in the freezer. When ready to bake, roll balls in powdered sugar and bake. The dough does not need to thaw, but baking times may be a little longer.
1 cup granulated sugar (we use unbleached cane sugar)
2 eggs
1 1/2 teaspoons vanilla
1/4 teaspoon mint flavoring (we use peppermint flavoring)
Powdered sugar
Combine flour, baking powder, and salt; set aside. In a saucepan, heat 1 cup chocolate chips over low heat until melted, stirring constantly.
Beat butter with a mixer on medium speed for 30 seconds. Beat in granulated sugar until combined. Beat in melted chocolate, eggs, vanilla, and mint flavoring. Stir in flour mixture and remaining chocolate pieces. Wrap dough in plastic wrap. Freeze for 30 minutes or until firm enough to shape.
Preheat oven to 350. Shape dough into 1-inch ball; roll balls in powdered sugar. Place balls about 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 10-12 minutes or until tops are crackled. Cool 2 minutes on cookie sheet. Transfer to wire racks; cool. Makes 42.
This recipe is one of the best we've found for freezing ahead. After firming up the dough in the fridge, roll into balls but do not roll in powdered sugar. Freeze balls on cookie sheets, then transfer to Ziploc bags or plastic containers and store in the freezer. When ready to bake, roll balls in powdered sugar and bake. The dough does not need to thaw, but baking times may be a little longer.
1 comments:
Yummy!
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