Chocolaty Snow Day Cookies
Recipe from Susan Nye's Around the Table
Number of Servings
Makes about 3 dozen cookies
1/2 c. light brown sugar
1 large egg
1 tsp. pure vanilla extract
1 c. unsweetened cocoa powder
2/3 c. all-purpose flour
1/2 tsp. instant coffee
1/2 tsp. cinnamon
White chocolate truffles
Mini chocolate chips
Orange candies – gumdrops, jellybeans, candy corn or Swedish Fish
Preparation - Directions
Put cocoa powder, flour, coffee and cinnamon in a bowl and whisk to combine.
Put butter and sugar in a bowl and beat with an electric mixer on medium speed until smooth, about 3 minutes. Add the egg and vanilla and continue mixing until well combined.
Add dry ingredients and, scraping down the sides of the bowl a few times, mix on low speed until combined. Divide the dough in half, wrap each half in plastic, and flatten into disks. Chill until firm, at least 1 hour.
Preheat oven to 350 degrees. Line two baking sheets with silicon baking mats or parchment paper.
Lightly sprinkle a clean work surface with confectioners’ sugar. Roll out the dough to about 1/8-inch thickness. Staying with the snow day theme, use snowflake cookie cutters to create a chocolaty blizzard. Alternatively, cut 2-3 inch circles and use them as the base for Melted Snowman cookies.
Spacing the cookies 1/2 inch apart, place them on the baking sheets.
Gather and chill any excess dough and roll out again.
Bake the cookies for about 12 minutes. Let the cookies sit on the baking sheet for 5 minutes; transfer to wire racks to cool.
Decorate the Snowflake Cookies: Use a knife or a pastry bag with a small decorating tip to frost the cookies with warm White Chocolate Ganache and sprinkle with coconut.
Decorate the Melted Snowman Cookies: Cut the truffles in half. Cut the orange candies to resemble a tiny carrot.
Spoon warm White Chocolate Ganache on top of each cookie to cover and resemble a pile of melted snow. Top with a truffle half. Add eyes and buttons with mini chocolate chips. Add a nose with a piece of orange candy.
White Chocolate Ganache
12 oz. white chocolate
3 T. butter
6 T. heavy cream
4 T. sifted confectioners’ sugar
2 tsp. pure vanilla extract