Chocolate Mint Filled Shortbread Snowballs recipe |
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01/05/2012
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Ingredients2 cups all-purpose flour2 tablespoons sugar 1/2 teaspoon vanilla 1 cup (2 sticks) butter, cut into small pieces 2 tablespoons heavy cream 1 tablespoon cold water 1/4 cup bittersweet chocolate chips 1/4 cup chopped any minty chocolate candy 1/2 cup powdered sugar DirectionsHeat the oven to 180C and line a baking sheet with parchment paper.In the work bowl of a food processor add the flour, sugar, vanilla, and butter. Pulse until the butter is in pea sized pieces. Add the cream and water then process until the mixture forms a very shaggy ball. You may think you need more liquid, but be patient and it will come together. Do not process to a smooth ball in the food processor or the dough will be tough. Turn the dough out onto a lightly floured surface and knead three times, then press the dough into a fat disk. Divide the disk in half then roll into a rope about 1-inch around. Cut the rope into 1-inch pieces. Form each piece of dough into a cup, then fill the cups with 1/2 teaspoon each of the chocolate chips and chopped mint candy. Press the edges of the cup together to seal, then roll the dough between your hands to form a smooth ball. Place the cookies 1-inch apart on the prepared baking sheet. Bake for 18 to 22 minutes, or until the cookies are firm and the edges are just turning golden brown. Cool in the baking sheet for 10 minutes then roll the still warm cookies into the powdered sugar. Place on a wire rack to cool to room temperature. These can be stored in an air tight container at room temperature for 5 days, or can be frozen for up to a month. Enjoy! ServingsYields about 2 1/2 DozenRecipe and picture provided by Evil Shenanigans food blog. |
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avg rating: 2.69
votes: 13 |
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