I haven't watched much of the winter olympics yet, and to be quite honest, I don't feel all that bad, as I find them slightly...boring. I can't really get into the competitive spirit watching ice dancing the way I do watching, oh, I don't know, football, maybe?
But still, to support the US teams, I'll be switching to the Olympics a few times today with a plate of fudge truffle cookies topped with sugary snow in honor of the all those snow-based sports. They're dark, rich with chocolate, and not too sweet.
Sugar-topped Fudge Truffle Cookies
In a medium bowl set over simmering water (the bottom of a double boiler), melt 6 oz. semi-sweet chocolate with 1½ sticks butter. Stir in ½ c. white sugar, ½ c. packed brown sugar, and ½ tsp. vanilla until well combined (sugar doesn't have to dissolve). Add 2 large eggs one at a time, mixing in well after each egg.
In a separate bowl, sift together 1½ c. all-purpose flour, ½ tsp. baking powder, and ½ tsp. salt. Stir flour mixture into chocolate mixture. The cookie dough will look like a very thick brownie batter. Cover and refrigerate for 2 hours or overnight.
When ready to bake, pre-heat oven to 350.
Scoop dough by heaping teaspoonful and roll into balls. Just before placing them on the baking sheet, roll all the balls in granulated sugar, then bake for 8-10 minutes. Slightly underbaking is better than overbaking.
As soon as they come out of the oven, sprinkle more granulated sugar on top for "snow," then let cool.
Makes about 3-4 dozen truffle cookies, depending on how big you make the balls.
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