2015 HOLIDAY COOKIE CONTEST WINNERS
→ No. 1: Red Velvet Cannoli Cream Sandwich Cookies by Laura Haber of Miamisburg
→ No. 2: Chocolate Mint Cheesecake Cups by Tami Monnig of Springboro
→ No. 3: Molasses Cookies by Karen Findlay of Huber Heights
→ Honorable mention: Cracker Toffee by Geni Thurin of Dayton
MORE WINNING COOKIE RECIPES
→ 2014 Dayton Daily News Holiday Cookie Contest winners
→ 2013 Dayton Daily News Holiday Cookie Contest winners
→ 2012 Dayton Daily News Holiday Cookie Contest winners
→ 2011 Dayton Daily News Holiday Cookie Contest winners
CHOCOLATE ESPRESSO SNOWCAPS
Honorable mention in the 2015 Dayton Daily News Holiday Cookie Contest
Recipe submitted by Nancy Sobal of Kettering.
INGREDIENTS
½ cup all-purpose flour
¼ cup cocoa powder
4 teaspoons instant espresso powder
1 teaspoon baking powder
1/8 teaspoon salt
½ teaspoon cinnamon
4 tablespoons unsalted butter, softened at room temperature
2/3 cup packed light brown sugar
1 large egg
4 ounces bitter or semisweet chocolate, melted and cooled
1 tablespoon whole milk
½ cup powdered sugar
DIRECTIONS
1. In a medium bowl, sift together first six ingredients. Sifting is important to blend all the dry ingredients.
2. Use an electric mixer at low speed to cream together the butter and brown sugar until light and fluffy. Beat 1 large egg into the butter-brown sugar until well combined. Stir cooled chocolate into butter/sugar/egg mixture. With electric mixer on low, gradually add the flour mixture and then 1 tablespoon milk until just combined.
3. Lay out a piece of plastic wrap on counter and put the dough on it to be shaped into a disk. Freeze the dough for 45 minutes until firm. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
4. Shape the dough into 1-inch balls. Pour a half cup powdered sugar in bowl or flat dish. Roll the balls in the powdered sugar twice, letting them sit in the sugar between coatings.
5. Arrange the balls 2 inches apart on the trays. Bake for 12-14 minutes until they have spread and the coating is cracked. The cookies will still be soft. Cool on a wire rack.
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