White Chocolate Snowflakes Recipes

WHITE-CHOCOLATE SNOWFLAKES

Steps:

• In a large bowl, combine cookie dough, melted white chocolate, and flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle.
• Preheat oven to 375 degrees F. On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick. Use a 2-1/2- to 3-inch snowflake-shape cookie cutter to cut out dough. Place 2 inches apart on an ungreased cookie sheet.
• Bake for 8 to 10 minutes or until edges are lightly browned. Transfer to a wire rack; cool.
• Spread Creamy White Glaze over cookies. While still wet, sprinkle with coconut. Let stand until glaze is set. Makes about 36 cookies. Creamy White Glaze
• In a small bowl, stir together frosting and milk, 1 teaspoon at a time, until glaze reaches a drizzling consistency. Makes about 1 cup. Layer cookies (do not glaze if freezing) between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies if frozen, then glaze.

WHITE CHOCOLATE SNOWFLAKES

Steps:

• Begin by drawing a snowflake on a white piece of paper, about 2 - 3 inches in diameter. You don't want to make them too big as they'll overwhelm the cupcake and may have trouble standing upright.
• Melt the chocolate in a microwave safe bowl for 20 seconds. Stir and microwave again in increments of 10 seconds until completely melted, stirring in between.
• Place melted chocolate into your piping container of choice. When piping the chocolate, it should slightly warm, but not hot. The hotter the chocolate it, the more quickly it will flow out of the bag. If it is too cool, it will clog the hole (ask me how I know). Should that happen, run the bag under some warm water to start it flowing again and wipe the excess water off with a paper towel.
• Cut a small hole in the bottom or corner of the bag.
• Place a piece of wax paper over the snowflake pattern.
• Trace over the pattern with the chocolate.
• Sprinkle shimmer sugar over the snowflake immediately after.
• Transfer to a baking sheet to harden and refrigerate if possible.
• Snowflakes will be a bit sturdier and there for easier to peel if refrigerated before using.
• Gently peel from wax paper and place onto frosted cupcake or cake.

CHOCOLATE SNOWFLAKES

Steps:

• In electric mixer, beat butter and sugar at high speed until fluffy, about 5 minutes. Add egg, baking soda, and salt and beat at medium speed until blended. Add cocoa powder and mix at low speed until incorporated. Add flour and mix at low speed until just combined. Divide dough in half, form into 2 disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 hour or up to 2 days.
• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.
• Remove 1 dough disk from refrigerator. On lightly floured work surface, roll out dough to 1/4- to 1/8-inch thickness. Using 3- to 4-inch snowflake cookie cutter, cut out cookies; transfer with spatula to baking sheets. Gather and reroll scraps and cut out additional cookies. Chill cookies 10 minutes.
• Bake until somewhat firm to the touch, about 10 minutes. (Do not overbake or cookies will be bitter.) Cool on pans 2 minutes, then transfer to racks and cool completely. Repeat with remaining dough.
• To decorate, lay lacy doily on top of cookies and dust with confectioners' sugar.

WHITE CHOCOLATE-SNOWFLAKE CUPCAKES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
• Meanwhile, melt chocolate as directed on package; cool 10 min. Pour into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe chocolate into snowflake patterns on waxed paper-covered baking sheet. Refrigerate 15 min. or until firm.
• Remove cupcakes from pans. Beat cream cheese, marshmallow creme and drink mix in large bowl with mixer until blended. Add COOL WHIP; beat just until blended. Spoon into large resealable plastic bag; cut off one bottom corner, then use to pipe COOL WHIP mixture onto cupcakes. Top with chocolate snowflakes.

SNOW FLAKE COCOA

Steps:

• Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
• Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

CHOCOLATE SNOWFLAKE COOKIES (CHOCOLATE CRINKLES / CRACKLES)

Steps:

• Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended.
• Add eggs and vanilla, mixing well.
• Combine flour, baking powder and salt in a medium bowl.
• Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition.
• Cover and let chill at least 2 hours.
• Shape dough into 1-inch balls, and roll in powdered sugar.
• Place cookies 2 inches apart on lightly greased cookie sheets.
• Bake at 350 degrees F.
• for 10 to 12 minutes.
• Cool on wire racks.