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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2 oz (5 tbsp) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 tsp pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 lbs white chocolate, coarsely chopped
Preheat oven to 325. 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 refrigerate 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 disk. Alternately, form dough into tbsp-sized balls with your hands. Freeze the balls for about 15 minutes, then press flat with a glass. 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 sprinkle 1/4 tsp of either candy pieces or dust on top.
Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day. Makes about 3 dozen.
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PEPPERMINT COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2 oz (5 tbsp) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 tsp pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 lbs white chocolate, coarsely chopped
Preheat oven to 325. 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 refrigerate 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 disk. Alternately, form dough into tbsp-sized balls with your hands. Freeze the balls for about 15 minutes, then press flat with a glass. 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 sprinkle 1/4 tsp of either candy pieces or dust on top.
Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day. Makes about 3 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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