Chocolate Snowdrops Recipes

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CHOCOLATE COVERED SNOW PEAKS



Chocolate Covered Snow Peaks image

Tyler Florence pipes classic meringue into little peaked mounds. After drying in the oven overnight, they get dipped in dark chocolate for a dramatic finish. Tyler dipped their bottoms, but you can also dip their sides, as we did in the photograph.

Provided by Tyler Florence

Categories     dessert

Time 9h40m

Yield about 24 cookies

Number Of Ingredients 5

4 large egg whites, at room temperature
1 teaspoon cream of tartar
1 cup plus 2 tablespoons superfine granulated sugar
1 teaspoon pure vanilla extract
2 cups dark chocolate chips

Steps:

  • Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
  • In the bowl of an electric mixer, beat the egg whites on medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn up the speed to medium, beating until just fluffy. Add the sugar gradually, while whisking, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, 5 to 7 minutes.
  • Place the meringue into a piping bag with a medium-size round tip attached. Pipe 48 bite-size tear-drop-shaped meringues onto the sheets and place in the oven. Bake for 1 hour undisturbed, and then turn off the heat and leave in the oven overnight to really dry out.
  • Melt the chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak, dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drip off before placing on a baking sheet lined with wax paper. Allow to set at room temperature; do not put in the fridge. Once set, store in an airtight container.

CHOCOLATE SNOWBALLS



Chocolate Snowballs image

This is my favorite Christmas cookie recipe. The cookies remind me of the snowballs I'd pack as a child during winters here in Wisconsin. -Dee Derezinski, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 large egg, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup chopped pecans or walnuts
1 cup (6 ounces) chocolate chips
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.

Nutrition Facts : Calories 92 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

SNOWDROP BROWNIES



Snowdrop Brownies image

Provided by Stephanie Coon

Categories     Chocolate     Dessert     Bake     Bon Appétit     Alaska     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 9

2/3 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 eggs
1 teaspoon vanilla extract
1/2 cup white chocolate chips

Steps:

  • Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Sift first 4 ingredients into small bowl. Beat sugar, butter, eggs and vanilla together in medium bowl. Mix in dry ingredients. Mix in chips. Spread batter in prepared dish.
  • Bake until tester inserted into center comes out with moist crumbs still attached, about 25 minutes. Cool completely. Cut into 2-inch squares.

LEMON SNOWDROPS



Lemon Snowdrops image

I save my snowdrop cookies for special occasions. The crunchy, buttery sandwich cookie has a puckery lemon filling. -Bernice Martinoni, Petaluma, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon lemon extract
2 cups all-purpose flour
Sugar
FILLING:
1 large egg, room temperature, lightly beaten
2/3 cup sugar
2 teaspoons grated lemon zest
3 tablespoons lemon juice
4 teaspoons butter
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. Cream butter, confectioners' sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour. Shape teaspoonfuls of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar. Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely., For filling, whisk together egg, sugar, lemon zest and lemon juice in a small heavy saucepan over medium-low heat until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil). Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour., To serve, spread lemon filling on half of cookies; cover with remaining cookies. If desired, dust with confectioners' sugar. Store leftovers in refrigerator. Freeze option: Freeze unfilled, undecorated cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

Nutrition Facts : Calories 147 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 94mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE SNOWDROPS



Chocolate Snowdrops image

This recipe makes a soft, chewy cookie that your family will gobble up in a hurry! There are only four ingredients and I have most of them in my pantry or refrigerator at all times -- no hunting for exotic ingredients! If chocolate is not your favorite, the recipe can be changed by using a lemon cake mix with the pudding in the mix. They are great also!

Provided by ELLIS917

Categories     Drop Cookies

Yield 18

Number Of Ingredients 4

1 (18.25 ounce) package devil's food cake mix with pudding
2 ¼ cups frozen whipped topping, thawed
1 egg
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cake mix, whipped topping and egg; mix well. Mixture will be sticky.
  • Drop 1 inch sized balls of dough into confectioners' sugar; roll slightly to form uniform size balls. Place on lightly greased baking sheet 2 inches apart. Bake 10-12 minutes. Remove to racks to cool. Store in tightly covered container.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 24.6 g, Cholesterol 16 mg, Fat 6.6 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 217.5 mg, Sugar 16.8 g

SNOWDROP COOKIES



Snowdrop Cookies image

Powder sugary doughiness that has been a favorite at Christmas. It is a really good ofset to church windows or other chocolate-based desserts.

Provided by Joneses

Categories     Drop Cookies

Time 30m

Yield 3-4 dozen

Number Of Ingredients 6

2 cups flour
1/4 teaspoon salt
1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 cup nuts (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Sift flour and salt together.
  • With a mixer beat butter, powdered sugar, and vanilla together until light and fluffy.
  • Work in dry ingredients gradually.
  • Once thoroughly mixed, roll into 1 inch balls and place 1 inch apart on an ungreased cookie sheets.
  • Bake for 12-15 minutes.
  • Let cool slightly and sprinkle with powdered sugar.

Nutrition Facts : Calories 927.7, Fat 62.2, SaturatedFat 39, Cholesterol 162.7, Sodium 736.2, Carbohydrate 83.8, Fiber 2.2, Sugar 20, Protein 9.2

CHOCOLATE SNOWDROPS



Chocolate Snowdrops image

This recipe makes a soft, chewy cookie that your family will gobble up in a hurry! There are only four ingredients and I have most of them in my pantry or refrigerator at all times -- no hunting for exotic ingredients! If chocolate is not your favorite, the recipe can be changed by using a lemon cake mix with the pudding in the mix. They are great also!

Provided by ELLIS917

Categories     Drop Cookies

Yield 18

Number Of Ingredients 4

1 (18.25 ounce) package devil's food cake mix with pudding
2 ¼ cups frozen whipped topping, thawed
1 egg
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cake mix, whipped topping and egg; mix well. Mixture will be sticky.
  • Drop 1 inch sized balls of dough into confectioners' sugar; roll slightly to form uniform size balls. Place on lightly greased baking sheet 2 inches apart. Bake 10-12 minutes. Remove to racks to cool. Store in tightly covered container.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 24.6 g, Cholesterol 16 mg, Fat 6.6 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 217.5 mg, Sugar 16.8 g

CHOCOLATE-ESPRESSO SNOWCAPS



Chocolate-Espresso Snowcaps image

These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 18

Number Of Ingredients 11

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners' sugar, for coating

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.

CHOCOLATE SNOWDROPS



Chocolate Snowdrops image

This recipe makes a soft, chewy cookie that your family will gobble up in a hurry! There are only four ingredients and I have most of them in my pantry or refrigerator at all times -- no hunting for exotic ingredients! If chocolate is not your favorite, the recipe can be changed by using a lemon cake mix with the pudding in the mix. They are great also!

Provided by ELLIS917

Categories     Drop Cookies

Yield 18

Number Of Ingredients 4

1 (18.25 ounce) package devil's food cake mix with pudding
2 ¼ cups frozen whipped topping, thawed
1 egg
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cake mix, whipped topping and egg; mix well. Mixture will be sticky.
  • Drop 1 inch sized balls of dough into confectioners' sugar; roll slightly to form uniform size balls. Place on lightly greased baking sheet 2 inches apart. Bake 10-12 minutes. Remove to racks to cool. Store in tightly covered container.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 24.6 g, Cholesterol 16 mg, Fat 6.6 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 3.7 g, Sodium 217.5 mg, Sugar 16.8 g

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