A few days ago, I made a Chocolate molten lava cake with raspberry sauce and vanilla gelato. It had a warm chocolatey center and was oozing everywhere with chocolate. It was definitely a hit when dessert was served!
One day, when making my favorite family recipe snowball cookies, I noticed that I had some leftover chocolate frosting from a layer cake the day before. After baking the cookies, I decided to experiment with the chocolate frosting and the cookies. I piped the chocolate frosting on them and realized they looked more beautiful than ever. Once my family and I took a bite into them… wow! A new hit creation was born!
1 cup butter
1 teaspoon vanilla extract or almond extract
6 tablespoons confectioners’ sugar
2 cups all-purpose flour Confectioners’ sugar; dusting
2 3/4 cups confectioners’ sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
3-5 tablespoons milk ; depending on thickness of frosting
1 1/2 teaspoons vanilla extract
Snowball Cookies Instructions:
1.) Preheat oven to 350 degrees F° (175 degrees C°).
2.) In the bowl of a stand mixer (or using a hand mixer), cream butter and vanilla/almond extract until smooth.
3.) Combine the 6 tablespoons confectioners’ sugar and flour in bowl.
4.) Stir into the butter mixture until just blended.
5.) Roll dough into 1 1/2 inch balls, and place them about 2 inches apart on an ungreased cookie sheet.
6.) Bake for 10-12 minutes in the preheated oven.
7.) Let cool on wire rack.
Chocolate Frosting Instructions:
1.) In a large bowl, sift together the confectioners’ sugar and cocoa; set aside.
2.) Then, in the bowl of a stand mixer (or hand mixer), cream the butter until smooth, and slowly beat in the sugar mixture.
3.) Then add the milk; as needed.
4.) Blend in the vanilla extract.
5.) Beat until light and fluffy.
6.) Once the cookies have completely cooled, have a piping bag prepared, fitted with a star tip.
7.) Pipe the chocolate frosting in a star shape on top of the cookies.
8.) Dust with powdered sugar. Enjoy!
Yield: Makes about 32 cookies
Storage Note: Store in an airtight container in the refrigerator for up to about a week.