SNOW CAPS RECIPES

Steps:

• 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.
• Preheat oven to 350 degrees. 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.
• Place on prepared baking sheets, 2 inches apart. Bake 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper. Sift together the flour, baking powder and salt; set aside.
• In a medium bowl, cream the butter and beat in egg yolks one at a time. Stir in cream, and then mix in the dry ingredients to form a light dough. If necessary, cover dough and chill for 30 minutes for easier handling.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness, and cut into small circles. Place the circles onto the prepared baking sheets. In a clean glass or metal bowl, whip egg whites to soft peaks. Gradually add confectioners' sugar while continuing to whip to stiff peaks. Fold in walnuts and coconut. Spoon some of the meringue mixture onto the top of each cookie.
• Bake for 12 minutes in the preheated oven, or until delicately browned.