The Nest Chapter Chocolate Mint Snow Cap Cookies
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Instructions. Line a baking sheet with wax or parchment paper. In a microwave-safe bowl, melt the chocolate chips in the microwave in 15-second increments until completely melted and smooth. Stir in the peppermint extract, then transfer the mixture to a piping bag or ziploc bag with a corner cut off. Pipe quarter-sized rounds of chocolate on.
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The Nest Chapter Chocolate Mint Snow Cap Cookies
Preheat oven to 350°F/175°C. Line baking sheet with parchment paper. Set aside. In one bowl, place ⅓ cup of granulated sugar and ½ - ¾ cup of powdered sugar in a separate bowl. Use a sharp knife to cut the dough into 30 (¾-1 inch) small squares. (I prefer small cookies, feel free to make larger cookies).
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Peppermint Snow Cap Ingredients. 1 oz RumChata Peppermint Bark; 1 oz White Chocolate Liqueur; Garnish with Candy Cane; Instructions. Add white chocolate liqueur to a shot glass, then top with RumChata Peppermint Bark and enjoy! Or, use a split shot glass. Find RumChata Today
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Snip a small bit off one corner and pipe quarter-size dollops on the prepared baking sheet. Alternately, you can use a spoon to do this. Cover chocolate with nonpareils. Place in refrigerator for 30 minutes to harden. Store in an airtight container on the counter or refrigerator, depending on preference. Make these super simple, 2 ingredient.
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Mix it Up: In a shaker, combine 1 oz of Rumchata Peppermint Bark and 1 oz of white chocolate liqueur. Feel that festive spirit! Shake it Like a Snow Globe: Add ice to the shaker and shake it until it's as cold as a snowflake. Think of it as a mini workout before the reward. Strain and Serve: Strain the mix into your chilled glass.
The Nest Chapter Chocolate Mint Snow Cap Cookies
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Heat oven to 350 degrees. With a spoon, mix dry cake mix, oil and eggs in a large bowl until dough forms. Work out any clumps of mix with spoon. Stir in mint chocolate chips. Using a tablespoon, scoop dough and shape into 1 inch balls. Roll in confectioner's sugar. Place cookies about 2 inches apart on an ungreased cookie sheet.
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Set aside. Combine the chocolate and vegetable shortening in a heat or microwave-safe glass bowl and melt over a double boiler or in the microwave, then stir until smooth. Pour teaspoon-sized discs of chocolate onto to the nonpareils. Repeat until all the chocolate is gone or you run out of space. Let the chocolate firm up at room temperature.
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Preparation. Step 1. 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. Step 2.
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For smaller chocolate chip sized candies copycat sno caps, use a mold like this one, and follow these instructions: Follow the instructions above for melting almond bark. Place chocolate in a squeeze bottle. Working very quickly, squeeze chocolate into molds. Fill 5-6 holes at a time, then tap the molds lightly on a flat surface to level chocolate.
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4. Preheat oven to 350F. 5. Drop balls of dough onto cookie sheet (about 1.5 Tablespoons of dough per cookie) OR used a standard-sized cookie scoop. Press a few chocolate chips onto the tops of cookies for looks, if desired. 6. Bake for 8-9 minutes, until barely golden brown around the edges.
