There’s always a day in late winter when time seems to grind to a halt, and it looks like Spring will never come. Even the snowdrops are still fast asleep beneath the snow and ice. Okay, so if we can’t have real snowdrops, how about Chocolate Snowdrops? I seemed to remember a Chocolate Snowdrop cookie recipe, and after riffling through my chocolate cookie files a bit, found it. They are melt-in-the mouth chocolate butter cookies enrobed in a drift of snowy powdered sugar. They fall into that “too good” category! I nibbled one (okay, two) along with a cup of chamomile tea, and until the real snowdrops pop up, I have to say, the chocolate ones are a pretty good substitute!
Chocolate Snowdrop Cookies
makes about 5 dozen
3/4 cup brown sugar
3/4 cup butter, softened
3 (1-0z.) squares unsweetened baking
1 teaspoon vanilla
2 cups flour
1 cup chopped nuts
1/2 teaspoon salt
Heat oven to 350 degrees, and line a baking sheet with parchment paper. Combine brown sugar and butter in a large bowl. Beat until creamy. Add melted chocolate and vanilla. Continue beating until well mixed. Add flour, nuts and salt, beating until well mixed. The dough will be firm and a bit crumbly.
Shape dough into 1-inch balls. Place 2 inches apart onto lined cookie sheet. Bake for 8 to 10 minutes or until set. They will swell up just slightly, and the surface will look dry.
Let stand for 5 minutes; carefully remove from cookie sheets with a spatula. Cool for 5 more minutes. Roll in powdered sugar while still warm and again when cool.
Baking notes: These really don’t take long to bake, and you may wonder if they are done after only 8 to 10 minutes–they will be. The nuts should be chopped pretty finely, but not to the point of being like flour. See the nuts in the nut grinder above.
Here is a virtual spring garden to stroll through–until the real thing arrives!