Spring is on the way and I hope these are the last photographs we will see of snow for a very long time. By now, most of you know that Boston got over 100 inches (253 cm) of snow in just a few short weeks. What the news didn’t say is the many parts of Massachusetts got even more. The entire New England region from Maine down to Connecticut was buried by the blizzard.
I took these photos while the snow was still light and pretty. At the time, I remember thinking I was walking through a lot of snow to take the photographs. Little did I know what was to come.
We were fortunate that we didn’t lose power during any of the storms. We were lucky. We had heat. And, we were able to bake.
During the storm, I made a cookie that is remarkable tasty. It’s also the easiest cookie and quickest cookie I’ve ever made so I’ve been eager to share it with you.
I made it after we came in from a long walk through barely plowed streets. After climbing over mounds of snow, we came in exhausted. My husband made the hot chocolate and I initially set out to make Russian tea cakes, Mexican wedding cookies or whatever you choose to call the heavy butter ball cookies you typically make on the holidays but I wanted something a bit less heavy. I started tinkering with the recipe.
I decided to call the end result “Drunken Chocolate Snowballs” – seemed appropriate to honor the blizzard as well as the cookie. The great thing about the cookies is that it only takes about 10 minutes to make the dough. Plus, you can roll them into balls or if you really feel lazy, you can press them into a pan like shortbread and slice them into bars. Unlike the Russian tea cakes, however, I don’t recommend rolling them in powdered sugar. Simply sprinkle a bit on with a small sifter, once the cookies have cooled, and you’ll avoid the sticky texture you get with the original recipe.
All and all I’d say they were a success.
Here’s to Spring. It can’t get here soon enough.
Drunken Chocolate Snowball Cookies
1 c butter, unsalted and softened to room temperature
1/2 c powdered sugar
1/4 tsp. almond extract
1/2 tsp Frangelico liqueur
1 tsp vanilla extract
1 3/4 c flour
1/4 c cocoa powder
1/3 cup dark chocolate, melted
1/4 c milk or dark chocolate finely chopped or use chocolate chips
1/2 c diced almonds (toasting optional)
Extra powdered sugar for dusting
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar about 2 minutes.
Add the almond extract, vanilla extract and Frangelico and blend in.
Add the flour and cocoa powder and mix until the flour is nearly blended in.
Mix in the melted dark chocolate. Make sure everything is blended together.
Mix in the chocolate chips and the nuts.
Roll into balls the size of golf balls.
Bake at 350 degrees for approximately 12-15 minutes or until cookies set and bottoms are lightly brown.
Cool and dust with powdered sugar.
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