Just in time for Christmas, here is a delicious little cookie that is perfect for neighbor gifts, treats for Santa, or just to enjoy yourself :) These may seem complicated, but they really are pretty simple and fun to do. Basically the recipe makes a crispy chocolate cookie similar to a thin mint. As if that's not yummy enough, you then dip it in chocolate and sprinkle it with crushed peppermints. They are so good!
Chocolate-Peppermint Cookies
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking soda
1/2 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking soda
1/2 tsp salt2 1/2 oz (5 TBSP) unsalted butter, softened
3/4 cup sugar
3/4 cup sugar
1 large egg1 large egg yolk
3/4 tsp pure peppermint extract
8 large candy canes or 30 peppermint extract
3/4 tsp pure peppermint extract
8 large candy canes or 30 peppermint extract
2 pounds white chocolate, coarsely chopped
Directions:
Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refregerate until firm, at least 1 hour (or up to 2 days).
Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disks. (I didn't freeze them and they still turned out great ).
Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies to wire racks, and let cool. (Undecorated cookies will keep, covered for up to 3 days).
Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and prinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces adn the rest with dush. Refrigerate untl set, up to 3 hours. Decorated cookies are best served the same day.
Variation: Replace peppermint extract with vanilla. When cookies are cooled dip in mint chocolate and sprinkle with non-pariells or crushed peppermints.
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