Chocolate Snow-cap Cookies are one of those recipes that many people make. People have different names and different twists to making it their own. Some leave them plain, some put a Hershey kiss on the top, some add mini chocolate chips to the batter and some use nonpareils.
When I originally made these cookies I never used nonpareils, I put mini chocolate chips in the batter. When I moved to Mansfield, I was introduced to a few women in my neighborhood who baked as much as I did. It gave us all the opportunity to exchange recipes as well as new twists on old favorites. My friends, Mary and Jean, would put nonpareils on their cookies. It was a nice touch (dark-chocolate) to a mild chocolate cookie. So, I give you Mary and Jean's version of Chocolate Snow-cap Cookies. If you have a different twist on these cookies, please share them with me. I love finding traditional cookies that have been re-invented.
Ingredients
4 1-ounce squares of Baker's Unsweetened Chocolate
1/2 cup vegetable oil
2 cups of sugar
4 eggs (at room temperature)
2 teaspoons of vanilla
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
2 cups of confectioner's sugar
10 ounce package of Nonpareil Candies
Melt unsweetened chocolate, allow to cool. Mix vegetable oil and sugar until blended and gritty, add eggs and vanilla, then add melted chocolate. Make sure you keep the chocolate moving (stir as you pour) to incorporate or the chocolate will cool in the mixture and not blend well. Add flour, salt and baking powder, mix well. Place in refrigerator for 1-2 hours to become firm. Place confectioner's sugar in a wide-mouthed bowl. Start rolling well rounded tablespoon fulls of dough for each cookie. Roll in confectioner's sugar. Bake at 350 degrees for 10-12 minutes. They will puff and then flatten. Remove when the top is dry. When they come out of the oven, place a nonpareil in the center of each cookie. Move to cookie racks and cool completely with the nonpareil firm. These can be stored or frozen. They last about 5 minutes when stored and 6-8 weeks frozen.
