Mother Nature just can't make up her mind. Is it spring? Or, is it winter? Last weekend, we planted our first attempt at garden in the warm sunshine. This weekend, we watched Liam, our 12 year-old, play soccer in the freezing wind and rain that eventually turned into snow and hail. That's Utah for ya.
Last night, I was in the mood to make treats. Liam suggested Snow Mountain Cookies since our mountains are still covered in snow. It didn't take much convincing. Seconds later, I was rifling through the cupboards to see if we had all the ingredients. Luckily, we usually have an abundance of baking ingredients on hand.
Growing up, this was one of my favorite cookies. The recipe comes from a friend of the family, Linda. I love how the cookies are slightly crispy on the outside and fudgy on the inside. Once when I was in high school, Linda made a big batch for the family. I lost every bit of self control and almost ate them all myself. I remember my mom coming into the kitchen and asking who ate all the cookies. I made a quick exit and headed for the opposite end of the house pretending I hadn't heard the question.
I still haven't mastered the self-control thing when it comes to these cookies, but luckily, I was tired enough when I finished the batch that I went to bed. And, I only had one for breakfast this morning, so that means we have plenty for Family Home Evening tonight.
Give these a go next time you need a treat. They're great whenever—if you have snow in your mountains or only wishing you did.
Fudgy snow-covered cookies
And, our not-so-fudgy snow covered mountains
Snow Mountain Cookies
- ½ cup butter
- 4 oz. unsweetened chocolate*
- 2 cups sugar
- 2 tsps. vanilla extract
- 4 eggs
- 2 cups flour
- 2 tsps. baking powder
- ¼ tsp. salt
- powdered sugar
*I rarely have unsweetened chocolate squares on hand. You can easily substitute 3 Tbsps. cocoa and 1 Tbsp. butter or oil for each ounce.