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Season's Eatings

Sweet Snowdrops

For batter:
1 cup all-purpose flour
1 tsp cinnamon
Pinch salt
½ cup (1 stick) unsalted butter, melted
½ cup sugar
1 large egg
½ tsp vanilla extract

For icing:
½ cup white chocolate chips
2 Tbs solid vegetable shortening
1 7½-oz jar white crystal sugar

1. Preheat oven to 350 degrees. Place two racks in the oven so they evenly split the space into thirds and can accommodate 2 cookie sheets at once. With a wire whisk, child mixes the flour, cinnamon, and salt in a medium bowl. Set aside. In another bowl, have her whisk the butter, sugar, egg, and vanilla. Pour in the flour mix; let her whisk till just blended.
2. Your kid can drop teaspoonfuls of dough about 1 inch apart on ungreased baking sheets. She then shapes them into circles by pressing down lightly on them with her fingertips. Bake for 20 minutes or till cookies are brown and crisp all over. Transfer cookies to a rack.
3. After cookies are cool, make the icing. Place the chips and the shortening in a 2-cup glass measure. Microwave on high for 1 minute; stir well. Microwave for 5 to 30 seconds more, stirring every 10 seconds, till mix is very smooth. Child spreads the icing with a paintbrush or small spatula, covering the cookie tops. Place some of the crystal sugar in a small bowl, and dip the tops of the just-iced cookies in. Let stand till dry.

Yield: Makes about 46 cookies.