{bake} chocolate peppermint cookies

Another Martha recipe – these are one of my favorites.  A thin chocolate-mint cookie dipped in white chocolate and topped with peppermint candy.  YUM.  This recipe calls for using the crushed candy and the dust sifted from the crushed candy, but I just use the dust.  I store these cookies in the fridge and I find that the crushed candy gets chewy.

Ingredients:

  • 1 cup all-purpose flour, plus more for surface
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 ounces (5 tablespoons) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 3/4 teaspoon pure peppermint extract
  • 8 large candy canes or 30 peppermint candies, crushed
  • 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 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.
  • 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 teaspoon 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 (says Martha, but I store these decorated in the fridge for a week).
  • Read more at Marthastewart.com: Chocolate-Peppermint Cookies – Martha Stewart Recipes

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    December 22, 2010. bake.

    2 Comments

    1. Katie replied:

      I LOVE these cookies. I can’t wait to eat some!

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