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Chocolate-Espresso Snowcaps Recipe

   
 

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     Chocolate-Espresso Snowcaps

Category   Breakfast - Brunch
Sub Category   None
Servings   18
Preptime   1 hour and 45 minute

Ingredients
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 tsp instant espresso
1 tsp baking powder
1/8 tsp salt
4 tbsp unsalted butter
2/3 cups packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate melted and cooled
 
1 tbsp milk
Confectioners sugar for coating

Instructions
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 minute
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


Originally Submitted
3/31/2011





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