Saturday, May 14, 2011


2 sticks butter, softened
1 cup powered sugar
1 tsp peppermint extract
1/2 tsp salt
1 cup unsweetened baking cocoa
1 1/2 cups all-purpose flour

In a large mixer bowl beat the butter and powdered sugar until light and fluffy. Stir in the extract then the salt and cocoa; mix together. Add the flour and mix until blended.

Divide the dough into two equal pieces and place each on a large piece of plastic wrap. Flatten each into a 1/2-inch thick circle, wrap and place in the refrigerator about 45 minutes or until firm enough to roll out.

Preheat oven to 350 degrees. Working with one cirle at a time, remove chilled dough and place between two sheets of parchment paper; roll out to about 1/8-inch thick. Cut into small circles or other shapes. Bake on parchment-lined baking sheets for 5 to 6 minutes until done. Cool on baking sheet 3 or 4 minutes then remove to wire rack to cool completely.

1 lb semi-sweet chocolate, chopped
1 tsp peppermint extract
colored candy sprinkles, if desired

Place chocolate in a bowl that is microwave safe. Microwave on high for 30 seconds; stir. Return to microwave and microwave in 15 second intervals stirring after each. Cook until melted and smooth. Stir in the extract.

To coat cookies use a professional cookie coater or lay cookies, one at a time, on a slotted spatula. Dip cookies carefully into the coating and coat completely; lift cookie up and allow excess to drip back into the bowl. Place cookie on wire rack to dry. Repeat until all cookies are coated. Dip into sugar sprinkles or sprinkle some on, if desired.

Place cookies in freezer for an hour before storing or serving. May be stored in an airtight container for up to a week or in the freezer for about 3 weeks.

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