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Directions:
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Makes 18
Two forms of peppermint: tea and extract give these chocolate cookies a well rounded mint flavor.
Process together in a food processor about 15 seconds:
3/4 cup sugar
2 teaspoons (2 bags) peppermint tea
Beat with an electric mixer:
1 cup unsalted butter, softened
Mint/sugar mixture from above
Add and mix completely:
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Sift together, then add and mix just until completely incorporated:
2 1/2 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon salt
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.
Royal Icing
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.
Enjoy!
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