Serves: 5
Total Calories: 371
Yield: 2 1/2 dozen cookies
In small saucepan, melt butter and chocolate over low heat. Stir to blend and set aside to cool slightly.
In medium bowl combine eggs, vanilla, espresso powder, and granulated sugar. Using an electric mixer on medium speed, beat until light and fluffy, about 3 minutes. In another bowl, whisk together flour, baking powder, and salt. Alternately blend dry ingredients and chocolate mixture into egg mixture in 3 increments. Cover and refrigerate until firm, at least 3 hours.
Preheat oven to 350°. Shape chilled dough into 1-inch balls and roll in powdered sugar to form a thick coat. Place about 2 inches apart on an ungreased baking sheet. Bake until set, about 15 minutes. Transfer to wire rack and let cool completely.
This Snow-Cap Cookies recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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