Finally – I’m taking a moment to sit down and tell you about a yummy cookie I discovered in my search for a good holiday treat to contribute to my swap.

Drum role… and… here goes…

Introducing…

Chocolate Espresso Snow Caps

In comparison to the chocolate chip, peanut butter and/or molasses sparkle cookies that are baked the most often in my house - Martha Stewart’s chocolate espresso snow caps were not the simplest cookie to make. There are a few extra steps – like letting the dough chill and then rolling the little cookie balls in confectioner’s sugar – twice. It was messy - the dough was pretty sticky and about half way through rolling my cookie balls my hands were sporting a thin layer of goopy chocolate cookie dough.

The response to these cookies really varied. Coffee lovers (like me) enjoyed the strong coffee flavor and if baked just under the recommended time, the cookies had a wonderfully soft and almost gooey centre. No one didn't like them - but a few people (my husband included) complained about the thick layer of icing sugar coating the cookies. The icing sugar did tend to fall off, creating quite the mess... and someone complained that they inhaled the powder, almost choking as they bit into the cookie.

So if you're missing the Christmas baking or you just want to try a new cookie... here's the recipe (originally from Martha Stewart):

INGREDIENTS

(for 18 cookies)

1/2 cup all-purpose flour

1/4 cup unsweetened cocoa powder

4 teaspoons instant espresso (not instant coffee, Nescafe sells a great espresso powder)

1 teaspoon baking powder

1/8 teaspoon salt

4 tablespoons unsalted butter

2/3 cup packed light-brown sugar

1 large egg

4 ounces bittersweet or semisweet chocolate, melted and cooled

1 tablespoon milk

Confectioner's sugar, for coating

INSTRUCTIONS

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt

Set aside

With an electric mixer, cream butter and brown sugar until light and fluffy

Beat in egg until well combined

Mix in cooled chocolate

With mixer on low, gradually add flour mixture

Beat in milk until just combined

Spread out a piece of plastic wrap and flattened dough into a disk and wrap it

Freeze until firm - about 45 minutes

Place on prepared baking sheets, 2 inches apart

Cool cookies on a wire rack