The name of these cookies is quite fitting – they are nothing if but delightful! These small, shortbread-like cookies are delicious, and with a drizzle of chocolate icing and a mini marshmallow on top, how can you go wrong?  I first tasted these cookies when I was over at my in-laws’ house for Christmas several years ago. The recipe is one of my mother-in-law’s holiday favorites (and has been for many years – it’s actually her Grandmother’s recipe) and after trying these cookies, they quickly became my favorite too.

After receiving a sweet present from one of our next door neighbors the other day, I decided it would be fun to bake her a batch of these White Capped Delights. Reminded of just how yummy they are, I wanted to share the recipe with you all. They’re quick, simple, and super yummy! Here’s what you’ll need:

Ingredients

Cookies:

  • 1 C – Melted butter (to go dairy-free substitute with coconut oil)
  • 3 T – Sugar
  • 1 t – Almond extract
  • 2 C – Flour
  • 1/2 t – Salt
  • Mini marshmallows to top
Icing:
  • 1 C – Powdered sugar
  • 2 T – Cocoa powder
  • 1/2 t – Vanilla extract
  • 2 T – Hot water

Instructions

Combine all ingredients in a mixing bowl. You’ll get a flaky sort of mixture.

Roll dough between your hands into small balls (about quarter size) and place on baking sheet. Use your thumb to press down and flatten the tops a bit. No need to space them out too much as they don’t expand.

Bake at 350 for 15-20 minutes. You’ll know they’re done when you see the edges are starting to get a little golden. *Note: For the cookies with coconut oil, they don’t really get golden like the buttery ones do. I would take them out a few minutes before the 20 minute mark to check them and find that perfect baking time.

Allow cookies to cool.

Once the cookies are completely cooled, mix together powdered sugar, cocoa, and vanilla in a small bowl to make the icing.

Slowly add hot water to the mixture (get it super hot!) while stirring.

Once you have a nice smooth icing, drizzle a small amount on top of your cookies (less is more – I tend to make a mess until I get the hang of it) then immediately add a mini marshmallow.

And there you have it, White Capped Delights! Though the coconut oil works great as a substitute for the butter, they definitely aren’t quite as yummy (though I’d still give them a 9 out of 10). I saved one without the toppings to give to Little Deer, and she definitely gobbled it right down, so I know she approves! Give these a try and let me know what you think, you may just find a new addition to your holiday treats.

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What are your favorite holiday cookies?