Chocolate and walnut snowball cookies recipe

CHOCOLATE AND WALNUT SNOWBALL COOKIES
By Pang Kok Keong, owner-chef at Antoinette

Makes about 40 

INGREDIENTS
5g unsweetened baking chocolate
275g butter, softened
125g icing sugar, plus more to coat the cookies
30g cocoa powder, sifted
325g cake flour, sifted
180g walnuts, crushed into bits

DIRECTIONS
1 Place the baking chocolate in the microwave oven for 10 secs to melt it. Set aside.
2 Using an electric mixer fitted with a paddle attachment, cream the butter and icing sugar together at low speed until the icing sugar is no longer visible in the mixture.
3 Still using low speed, add the cocoa powder, cake flour, melted baking chocolate and walnuts. Mix until it becomes a dough.
4 Chill the dough for 30min, then remove from the fridge and cut it into 8 portions.
5 Roll each portion into logs, each 3cm in diameter. Chill for 2 hours until they harden.
6 Preheat the oven to 170 deg C. Remove logs from the fridge and cut into 1cm pieces.
7 Place the cookies on a baking sheet and bake for 15min.
8 Remove the cookies from the oven and cool. Roll in icing sugar to coat them evenly.

Antoinette is located at Penhas Road, Mandarin Gallery, Scarlet Hotel and Palais Renaissance. Visit http://antoinette.com.sg/ for more information.

This article was originally published in Simply Her March 2013.