Thursday, November 29, 2012

Chocolaty Melting Snowmen

Chocolaty Melting Snowmen



Chocolaty Melting Snowmen
Yield: 20 cookies
Prep 50 mins Bake 9 mins to 11 mins per batch Oven 350°
 
Chocolaty Melting Snowmen
 
Ingredients
  • 1/2
    cupshortening
  • 1/2
    cuppeanut butter
  • 1/2
    cupgranulated sugar
  • 1/2
    cuppacked brown sugar
  • 1
    teaspoonbaking powder
  • 1/4
    teaspoonsalt
  • 1/8
    teaspoonbaking soda
  • 1
    egg
  • 3
    tablespoonsmilk
  • 1/2
    teaspoonvanilla
  • 1/4
    cupunsweetened cocoa powder
  • 1 1/2
    cupsall-purpose flour
  • 1
    poundvanilla-flavored candy coating, coarsely chopped
  • 20
    bite-size chocolate-covered peanut butter cups, unwrapped
  • Brown and orange sprinkles or other candies and/or tinted frosting
Directions
1. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar, brown sugar, baking powder, salt, and baking soda until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Shape dough into twenty 1 3/4-inch balls. Place balls 2 inches apart on ungreased cookie sheets.
3. Bake for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.
4. Line a baking sheet with waxed paper. Place cooled cookies on prepared baking sheet. In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds. Spoon melted coating over each cookie to cover cookie and resemble melted snow. While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.) Let stand until set.
From the Test KitchenNote:
  • Dough may be shaped into balls and then frozen until solid on parchment- or foil-lined cookie sheets. When frozen, transfer balls to an airtight container; cover. Store in the freezer. When ready to bake, arrange frozen balls on cookie sheets and bake as directed for 12 to 14 minutes.
To Store:
  • Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months

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