Cookies, Bars and Biscotti

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Chocolate Espresso Snowcaps
These cookies are rolled twice in powdered sugar before being baked.

Preheat oven to 350°F.

Sift flour, cocoa, espresso powder and salt in bowl; reserve. Cream butter and brown sugar until light. Beat in egg and add cooled melted chocolate. On low speed, add in flour mixture gradually and last the milk. Turn out, wrap and chill before use. Roll dough into 1 inch balls and roll in powdered sugar twice, letting balls sit in sugar between coatings, making sure no dark dough is visible. Place on parchment lined baking sheets and bake until cookies have spread and cracked, about 12 minutes; cookies will still be soft. Transfer to cooling racks.

Source 38.

Iced Rye Cutouts
Rye flour is the main ingredient. Ice these cookies with milk icing.

Preheat oven to 300°F.

For icing: Mix together until smooth.

In food processor, mix butter, sugar and egg. Add in flour and process until the dough starts to hold together. Gather dough into a ball, wrap and chill before using. Cut dough into 4 equal pieces. On lightly floured board (using all purpose or rye flour) roll 1 piece to about 1/16 inch thick. With floured 2 to 2 1/2 inch cutter, cut out and place on lightly greased baking sheets. Bake until slightly darker, about 12 minutes. Transfer to cooling racks. Spread with a thin layer of icing over surface of cookie and let stand until the icing dries to the touch.

Source 1.