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Chocolate Peppermint Cookies
Frost cookies and dip edges in crushed peppermint candy for an extra snap of peppermint flavor!
PREP:
1 hour 30 minutes
BAKE:
10 minutes
TOTAL:
2 hours
YIELD:
24
INGREDIENTS:
- 2 1/2 cups All-Purpose Flour
- 1 cup Cocoa
- 1/2 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 cup Confectioners' sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1/2 cup Finely Crushes Peppermint Candy
- 2 tablespoons Heavy Cream
DIRECTIONS:
Whisk together and set aside:
Flour
Cocoa
Salt
Beat together until light and fluffy:
Butter
Confectioners' Sugar
Add and Beat to incorporate:
Egg
Vanilla Extract
Add and mix thoroughly:
Flour mixture from above
Peppermint candy
Add, if the dough seem dry:
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 1/4 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, 1/4 teaspoon vanilla, and a few drops peppermint extract, if desired.
Enjoy!