White Chocolate Snow Caps
1 1/2 cups walnut pieces
3 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/3 tsp ground cardamom
6 ounces white chocolate, chopped into 1/4 inch pieces
6 ounces unsalted butter, cut into 1-ounce pieces
1 cup granulated sugar
3 large eggs
1 tsp pure vanilla extract
1/4 cup confectioner's sugar
Preheat the oven to 325?F. Toast the walnuts on a baking sheet in the preheated oven for 8 to 10 minutes. Remove the walnuts from the oven and cool to room temperature before chopping into 1/3-inch pieces with a cook's knife.
In a sifter combine the flour, baking powder, salt and cardamom. Sift onto a large piece of wax paper and set aside until needed.
Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth - real white chocolate should glisten when melted - about 2 - 3 minutes. Transfer the melted chocolate to a 1-quart bowl and set aside until needed.
Place the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium for 3 minutes until very smooth. Use a rubber spatula to scrape down the sides of the bowl, then beat on high for 3 minutes until very smooth. Again, scrape down the bowl. Add the eggs, one at time, beating on medium for 1 minute and scraping down the sides of the bowl after each addition. Add the vanilla extract and beat on high for 30 seconds more. Stop the mixer and add the melted white chocolate, then beat on medium for 30 seconds more. Operate the mixer on low while gradually adding the sifted dry ingredients. Once all the dry ingredients have been incorporated, about 1 minute, add the chopped walnuts and mix on low for an additional 30 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
Using a heaping tablespoon (approximately 1-1/2 ounces) of dough for each cookie, portion 10 cookies, evenly space, onto each of the 3 nonstick baking sheets. Place the baking sheets on the top and center racks of the preheated oven and bake for 16 to 18 minutes until very lightly browned around the edges, rotating the sheets from top to center halfway through the baking time (at that time also turn each sheet 180 degrees). Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes. Transfer the cookies onto a large piece of wax paper. Now for that magical touch that gives the cookie its name: use a sifter to uniformly dust the tops of the cookies with the confectioner's sugar (I prefer a heavy snow to a light flurry), Store the cookies in a tightly sealed plastic container.
See other recipes submitted by Chet Day