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Chocolate-Espresso Snowcaps

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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.

Source: Everyday Food, December 2003
Total Time Prep Yield

Ingredients

Directions

Variations

Martha used 4 tablespoons unsalted butter, room temperature, and 1/2 cup confectioners' sugar, for coating.

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Reviews

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  • MS10884501
    12 DEC, 2016
    Mine came out flat nothing like the picture...good taste. Did i let the dough get to soft or maybe too thin. Should i try to freeze again before rolling in the sugar???
    Reply
  • sjd2754709
    21 DEC, 2015
    Transform these amazing cookies into peppermint mocha treats! Double the recipe and add 1/4 teaspoon of peppermint extract. Dust with crushed candy cane after cookies have cooled, if desired. You may want to experiment with the ratio of espresso to peppermint to suit your tastes, but be careful! A little bit of peppermint extract goes a long way.
    Reply
  • MS10666901
    23 DEC, 2014
    I have made these time and time again, and they are always a hit. The chocolate and espresso scent just emanates from the cookie. I think people are just overly complicating the work, just use those hands and make the dough into a one inch-ish rough ball (it doesn't have to be perfect!) and get it into that powered sugar over and over. There really is no special technique needed. But, freeze that dough to ensure you can manipulate it.
    Reply
  • printer29292
    28 DEC, 2012
    These didn't really work for me.. I think I may have used too much milk :(
    Reply
  • sljohnston
    18 DEC, 2012
    Also, I found the dough extremely easy to work with. I flattened the dough into a rectangle then chilled it. When I took it out I cut it into 18 pieces and pressed two at a time into a rough ball shape and tossed in the first coating icing sugar. They were super easy to roll.
    Reply
  • sljohnston
    18 DEC, 2012
    These cookies are fabulous! The recipe is very easy. I left the cookies in for just 12 minutes so they are very fudgey inside, with a deep chocolate/coffee flavour. I agree with others that you need to use high quality chocolate and espresso powder. The first time I made them I didn't roll them in enough icing sugar so they weren't white, but the second time they came out just like the photo. This recipe is a keeper!
    Reply
  • Kimba603
    11 DEC, 2012
    These cookies do taste amazing and look spectacular! A few on each tray didn't come out as spectacular as the others though - the "cracking" effect looked more like a crumble effect. The dough became very soft in my hands as i rolled the balls so i found I had to pop it back in the freezer and then come back to the rolling. Anyone have any additional tips? Also, how did Martha use the butter for the coating?
    Reply
  • jbbaker
    4 NOV, 2012
    These cookies were good right after coming out of the oven when they were still warm. However, they did not freeze well. Not sure why, but they tasted stale even when I froze them the day after baking and put them in an air tight container.
    Reply
  • anyalu
    12 JAN, 2012
    I don't know about freezing, but I know when the icing got a little 'mussed' in storage, I put a pile of confectioner's sugar on a plate and lightly dipped the high ridges on the cookies in the sugar to 'freshen' the whiteness of the icing part before serving.
    Reply
  • josien
    15 DEC, 2011
    These are awesome. the best.
    Reply

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