RECIPE

Chocolate Snowballs

Our friend Lisa Russell’s mom, Peg, has shared this easy recipe for holiday cookies with us. Don’t forget to check out her other Snowball cookie recipe (no chocolate)!

Ingredients

For the cookies:

  • 2 cups white flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons butter or margarine (1/2 stick) – I use butter
  • 1/2 cup sugar
  • 1 egg
  • 1 square unsweetened chocolate, melted
  • 1 teaspoon vanilla

For the snow glaze:

  • 3 cups confectioners’ sugar
  • 3 tablespoons water
  • 1/2 teaspoon vanilla
  • Finely chopped walnuts or granulated sugar, for coating (optional)

Preparation

Pre-heat the oven to 350°F.

Make the cookies: sift the flour, baking powder and salt into a small bowl. In a large bowl, cream the butter with the sugar until fluffy. Beat in the egg, followed by the chocolate and vanilla. Stir in the flour mixture, half at a time, blending well to make a stiff dough.

Roll the dough, a rounded teaspoonful at a time, into a ball between the palms of your hands. Place the balls 1 inch apart on lightly greased cookie sheets.

Bake for 12 minutes, or until firm. Remove the balls from the cookie sheets; cool completely on wire racks.

Now make the snow glaze: mix 3 cups confectioners’ sugar with 3 tablespoons water and 1/2 teaspoon vanilla in medium size bowl; beat until smooth. If the glaze gets too thick while frosting the cookies, add a drop or two of water and beat again until smooth. These ingredients will make about 1 cup of glaze.

When ready to frost, place the balls about 1 inch apart on wire racks set on waxed paper or foil to catch any excess frosting. Spoon the glaze over the balls to cover them completely; let set slightly. Scrape any frosting that drips onto the waxed paper or foil back into the bowl; stir well. Spoon another layer over the balls to make a thick coating; let stand until firm.


Alternatively, roll the baked cookie balls while still warm in finely chopped walnuts or in granulated sugar to give an icy effect.

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