Mint Chocolate Cookies
Two forms of peppermint: tea and extract give these chocolate cookies a well rounded mint flavor.
PREP:1 hour 30 minutes
- 3/4 cups Sugar
- 2 teaspoons Peppermint Tea
- 1 cup Unsalted butter, softened
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Peppermint Extract
- 2 1/2 cups All-Purpose Flour
- 1/2 cup Cocoa
- 1/2 teaspoon Salt
DIRECTIONS:Process together in a food processor about 15 seconds:
Beat with an electric mixer:
Mint/sugar mixture from above
Add and mix completely:
Sift together, then add and mix just until completely incorporated:
Wrap the dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll the dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer the cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until the surface of the cookies looks completely dry and set. Let the cookies cool slightly on the sheets, then transfer to a wire rack to cool completely. Decorate, if desired, before serving.
In a mixing bowl, combine 1 pound confectioners' sugar, 3 tablespoons meringue powder, and 6 tablespoons warm water; mix on medium speed for 5 minutes. Add 1/4 to 1/2 teaspoon peppermint extract (to taste) an dmix to incorporate. Tint with food coloring if desired.
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