Welcome to El's Recipes!

Chocolate Skis (or shortbread dipped in chocolate)

1 cup butter
1/2 cup sugar
2 cups flour
1 teaspoon vanilla
6 ounces chocolate chips, melted
Cream butter and sugar, add flour and vanilla. Place dough on cookie sheet. Cut into
rectangles and spread out to give a little room.
Bake at 350°F for 12‐15 minutes.
Remove from baking sheet, cool 10‐15 minutes. Dip half of each cookie into melted
chocolate. Chill to set chocolate.

Peppermint Snowballs
(aka meringues dipped with chocolate and candy canes)

4 large egg whites room temperature
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar 200g
1 teaspoon vanilla extract
6‐10 ounces chocolate chips, melted (estimated depending on how much chocolate you
want on each cookie)
8‐10 candy canes, crushed (estimated depending on how much peppermint you want on
each cookie)
Preheat oven to 225F (105C) and line a large cookie sheet (or two regular‐sized cookie
sheets — make sure they will fit in your oven together) with parchment paper. Set
aside.
Combine egg whites, cream of tartar, and salt in a large, completely clean, completely
grease‐free bowl.
Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir
on low speed until mixture becomes foamy.
Increase speed to high.
With mixer on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each
addition until sugar is dissolved (about 15‐20 seconds between each addition).
Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff
peaks and sugar should be completely dissolved (you can test this by rubbing a small
bit of the mixture between your fingers, if it feels gritty, the sugar isn’t dissolved).
Stir in vanilla extract and any other extract you may like to use. If using food coloring, add
the food coloring at this stage, too.
Fit a large disposable piping bag with a large star tip and transfer meringue to prepared
piping bag and pipe onto prepared cookie sheet. The meringue cookies can be pretty
close to each other as they won’t spread, and you will want to bake all of the
cookies at the same time, so make sure you make enough space.
Bake on 225F (105C) for 1 hour. Turn off the oven once the baking time has passed, and
do not open the oven. Leave the oven door closed and allow cookies to cool
completely in the oven (1‐2 hours) before removing.
Once completely cooled, melt chocolate chips until smooth. Dip each cookie into the
chocolate then the crushed candy cane.
Meringue cookies should be crisp and can be stored in an airtight container. Keep away
from heat and moisture as it can soften your meringues.