Schokolade-Espresso Snowcaps
Diese Plätzchen sehen wie kleine schneebedeckte Berge aus. Rollen Sie jeden Ball zweimal in Puderzucker, um sicherzustellen, dass er vollständig überzogen ist und kein dunkler Teig sichtbar ist.
Quelle: Alltagsessen, Dezember 2003
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Martha verwendete 4 Esslöffel ungesalzene Butter, Raumtemperatur und 1/2 Tasse Puderzucker, zum Überziehen.
Amari
27.04.2023 @ 01:33
These cookies look like little snow-covered mountains. Roll each ball twice in powdered sugar to ensure it is fully coated and no dark dough is visible. Source: Everyday Food, December 2003 1 hour 45 minutes 45 minutes Makes 18 Total time Preparation Yield Ingredients 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 Directions 1. Sift together flour, cocoa, espresso, baking powder, and salt in a medium bowl. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; stir 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. 2. 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 twice, letting them sit in sugar between coatings. 3. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still feel soft. Cool cookies on a wire rack. Variations Martha used 4 tablespoons unsalted butter, room temperature, and 1/2 cup confectioners sugar, for coating.