Chocolate Peppermint Cookies
Yields
24
Ingredients
2½ cups all purpose flour
1 cup cocoa
½ teaspoon salt
1 cup unsalted butter, softened
1 cup confectioners' sugar
1 Large Egg
1 teaspoon vanilla extract
Flour mixture from above
½ cup finely crushed peppermint candy
2 tablespoon heavy cream
Nutritional information
n/a
Instructions
Whisk together and set aside:
2½ cups all purpose flour
1 cup cocoa
½ teaspoon salt
Beat together until light and fluffy:
1 cup unsalted butter, softened
1 cup confectioners' sugar
Add and Beat to incorporate:
1 Large Egg
1 teaspoon vanilla extract
Add and mix thoroughly:
Flour mixture from above
½ cup finely crushed peppermint candy
Add, if the dough seem dry:
2 tablespoon heavy cream
Mix until ingredients are incorporated. Wrap dough in plastic wrap, and chill at least 1 hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to ¼ inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating.
To decorate, melt 4 tablespoons unsalted butter in microwave- safe bowl, then stir in 2 cups sifted confectioners' sugar, 3 tablespoon milk, ¼ teaspoon vanilla, and a few drops peppermint extract, if desired. Frost cookies and dip edges in remaining crushed peppermint candy.