“Those must be baked cookies.” Actually, they are baked in the microwave but you cream the sugar and butter together just as if you were going to bake them in the oven.
Snow Topped Mountains Cookie Recipe
1 3/4 cups all-purpose flour
1/2 cup cocoa
dash of salt
3/4 cup butter
3/4 cup brown sugar
1/2 teaspoon vanilla
1 cup walnuts
2-3 tablespoons water
powdered sugar for dusting
Use a fine-mesh sieve to get a light, even dusting of powdered sugar on the cookies. Hold the sieve over the cookies and drop a spoonful of powdered sugar in the sieve. Shake or tap the sieve to create a fine flow of sugar.
1. Mix the flour, cocoa, and salt together in a medium bowl.
2. Cream the butter and brown sugar together. Add the vanilla. Add the dry ingredients about one-third at a time. Add the nuts.
3. Unless the butter has become too soft, the mixture will still be dry and granular. Add cold water one tablespoon at time beating after each addition, until the mixture begins to clump together. Do not add more water than needed. Form walnut-sized balls. As you form the balls, the dough should come together in a soft, clay-like consistency.
4. Place the eight or ten balls on waxed paper placed on top of the carousel in the microwave. Bake at high heat for about three or four minutes or until firm. Remove the waxed paper from the microwave to a wire rack. Let the cookies cool for four or five minutes and then remove them from the waxed paper. Dust the tops with powdered sugar.
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Baker’s note: Since microwave ovens vary significantly, you may need to experiment with cooking times. In our test microwave, 3 1/2 minutes was just right. At three minutes the starch was not quite cooked enough and at four minutes, they were just a little hard.