Chocolate-Espresso Snowcaps

This is the last of my Christmas cookie posts and it is only February. Although you wouldn't know it in Seattle where we're on day two of sunshine and 60 degree weather. Cory and I sneaked out of work a couple of hours early yesterday to enjoy the sun. Totally worth it. He is on a plane to Boston for a week right now, so I predict lots more posts in the next week especially when the weather gets nasty again (and it will, Seattle likes to taunt us every year with a couple of days of faux Spring before more rain).

Back to cookies. These were great! I definitely think they will be reappearing in my Christmas cookie repertoire. Very easy to make, although they do require some freezer time so not super quick, and lovely. Plus anything with chocolate and espresso is already doing pretty well in my book.
After looking at these pictures though I think I need a new kitchen. These were taken at my mother's house and the light in her kitchen is so much better than mine. Can I search for apartments with food photography friendly kitchens, I wonder?

Chocolate-Espresso Snowcaps

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
1. 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 minutes.
2. 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.
3. Place on prepared baking sheets, 2 inches apart. Bake in a 350F degree oven 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.

Recipe from Martha Stewart

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