Martha Stewart Living, December 2008 Cookie of the Month--Chocolate Peppermint Cookie. I ripped it straight out of my mom's issue (thanks Mom!), brought it home and went to work.
Chocolate and peppermint are a natural match and this cookie is proof: think girl scout cookie and peppermint bark collision. What I especially liked was the suggestion to sift the broken peppermint candies and cover half of the cookies with peppermint "dust" and half with bigger peppermint candies. These cookies might just become a Christmas standard. |
Martha Stewart Living Dec. 2008
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
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.
4 comments:
thank you thank you for the recipe....we might give these a try if i can find my kitchen through all the boxes before christmas.
Yummmmm....I so wish we still lived near each other like days of old.
I have this recipe from Martha Stewart too and I've been wanting to try it. You make it looks so easy.
Ooooooh, I think these are definitely something I am going to try. The thing is, the more cookies I make, the more I eat. Not a good thing.
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