Christmas in my household is a fairly simple affair: minimal decorating, gift giving, party going, shopping and traveling. Not because I don't love the holiday. I just choose to focus on a few things rather than all of those things. It makes life so much easier this time of year, and I certainly do not miss the 'hustle and bustle' of the Christmas season.
So, while I avoided the mall and forewent the tree, I spent time in the kitchen baking cookies. The same cookies I baked last year. And the year before. Not because they are traditional Christmas cookies, but because they are pretty to look at and lovely to taste (in my opinion!). And make beautiful, homemade gifts for some very special people.
I started with these cookies, then moved onto these. I ordered peanut butter balls from here. I adapted a recipe and coined the cookies 'Chocolate-Mint Snowcaps' (see below for the recipe). And lastly tried a new recipe this year after some inspiration from a friend.
After only a couple headaches, the cookies came out great.
And some people are going to be very happy.
Chocolate-Mint Snowcaps
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
2 cups sugar
3 eggs
4 ounces unsweetened chocolate, melted and cooled
1/2 cup chocolate mint chips
1/2 cup confectioners' sugar, for coating
In a medium bowl, whisk together flour, baking powder and salt. With an electric mixer, beat butter and sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low speed, gradually add dry ingredients. Mix chips in by hand. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place confectioners' sugar in a bowl; working in batches, roll balls in sugar twice.
Bake, rotating sheets halfway through, until cookies have spread and coating is cracked, 12-14 minutes; cookies will be soft to the touch.
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