Snow Caps Recipes

Steps:

• Heat oven to 375°F. Grate 2 oz of the white chocolate. In large bowl, stir cookie mix, butter, egg, flour, almond extract, 2 oz grated white chocolate and green food color until dough forms.
• Divide dough into 6 pieces. Press each piece into 6-inch round. Cut each round into 8 wedges; separate wedges. On ungreased cookie sheet, place wedges 2 inches apart. Under each wedge, place half of 1 pretzel stick for tree trunk.
• Bake 6 to 8 minutes or until set. Cool 1 minute. Remove from cookie sheet. Cool completely, about 15 minutes.
• Line cookie sheet with waxed paper. In small microwavable bowl, microwave remaining 4 oz white chocolate and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip top of each cookie in white chocolate mixture, allowing excess to drip off. If desired, decorate with decorator sprinkles or sugars. Place cookies on waxed paper; refrigerate until set, about 30 minutes.

Steps:

• 1. Preheat oven to 200 degrees.
• 2. Line baking sheets with parchment paper.
• 3. In large mixer bowl, combine egg whites and cream of tartar.
• 4. Beat at highest speed of electric mixer until mixture is just frothy.
• 5. Add sugar, 1 tablespoon at a time, beating well after each addition.
• 6. Beat until stiff peaks form, then add vanilla; beat 1 minute.
• 7. Fold in chocolate chips and drop mixture by teaspoonfuls, 1\" apart, onto prepared baking sheets.
• 8. Bake 2 hours or until meringues are thoroughly dry to touch but not browned, rotating baking sheets halfway through baking.
• 9. Turn off heat and leave in closed oven 3-4 hours or until completely dry.
• 10. Remove from oven and cool completely.
• 11. Carefully remove from parchment.
• 12. Melt white chocolate in top of double boiler over hot, not boiling, water.
• 13. Stir constantly until chocolate melts.
• 14. Dip top of each cookie into melted chocolate, if desired.
• 15. Place on waxed paper to dry.
• 16. Store at room temperature in tightly covered containers--makes about 6 dozen cookies.

Steps:

• Sift the flour with the dry ingredients.
• Cream the butter; add the egg yolks, one at a time, and continue creaming.
• Stir in the milk or cream.
• Add the flour and mix thoroughly. The dough should be light. Chill for easier handling.
• Roll thin and cut into small rounds.
• Prepare the topping by beating the egg whites until stiff; add the sugar gradually, beating constantly. Fold in the walnuts and coconut.
• Place the rounds on a greased baking sheet and top each with the meringue.
• Bake in a moderate oven (350 degrees F) for about 12 minutes, or until delicately browned.

Steps:

• Heat oven to 325 degrees. Whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Beat egg whites until slightly stiff, then stir into chocolate mixture until just until incorporated. (Do not overmix.) You can use a stand mixer on low or a sturdy spoon and a large bowl.
• Crush sugar cubes and place in a shallow bowl. Using a small ice cream scoop or a melon baller, spoon up dough to create a scoop about the size of a golf ball. Lightly dip the top of the cookie into the sugar and then place on a parchment-lined baking sheet, about 2 inches apart.
• Bake until cookie tops are dry and crackled, about 12 to 15 minutes. Rotate sheets if using more than 1 at a time. The cookies should be dry and crunchy on the outside, chewy on the inside and capped with a nice sprinkling of chunky sugar.
• Transfer sheets to wire racks and let cookies cool completely. Can be stored in an airtight container for 3 days.