Starbucks Snowman Cookie
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INGREDIENTS: (makes 24-30 cookies)
- 1 cup unsalted butter (at room temperature)
- 3/4 cup powdered sugar
- 1 tablespoon vanilla
- 2 cups flour
- 1 teaspoons baking powder
- About 16 oz of dark chocolate wafers. Wilton or Ghirardelli
- Edible gold dusting powder
DIRECTIONS:
- Place butter and sugar into a mixing bowl and using a mixer, beat until light and fluffy
- Add vanilla and mix until well combined.
- Add flour and baking powder to butter/sugar mixture and beat on low speed until incorporated well (don’t over-beat this).
- Use clean hands to form this mixture into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
While dough is chilling, make chocolate toppers.
- Melt chocolate wafers in the microwave in 30 second increments, mixing in between until melted and smooth.
- Spoon into a large zip-top bag and seal it well.
- Place mold on a cookie sheet to keep it flat and easy to move.
- Carefully pipe chocolate into molds, filling them up to the top and then tap entire cookie sheet on counter to remove bubbles.
- Freeze for 5-8 minutes until they can be peeled out of the molds. Repeat until you have about 24-30 toppers.
- Squeeze extra chocolate back into a small bowl and set aside.
Set toppers aside, and cut/bake cookies.
- Preheat oven to 350 F degrees.
- Remove dough from refrigerator and roll out on a floured countertop. Cut into rectangles. Place on a cookie sheet that has parchment paper laid on top.
- Bake at 350F degrees for 10-12 minutes.
- Slide parchment paper (with cookies on top) off baking sheet and cool completely.
Assemble cookies.
- Re-heat the extra chocolate you set aside from earlier, using instructions given earlier for melting.
- Use a knife to spread melted chocolate onto the back of a chocolate topper, and gently place it on top of a cooled cookie.
- Allow topper to harden- sticking it firmly to the top of the cookie.
- Use a food-grade brush to gently brush gold dusting powder over each chocolate piece. (optional)
