December 19, 2013
Chocolate Peppermint Cookie Recipe
Do you like chocolate? Do you like peppermint? If so, today's your lucky day! I remembered this recipe in JUNE, and have been patiently biding my time since then.
So this is another childhood recipe. I've already revealed a bit about my cookie-making past. But never really dug into the depth of my obsession with it :P There was one fall in my late tweens where I started baking cookies, and I just couldn't stop. Almost every day after school, I was in the kitchen mixing, creaming, and whipping ingredients into beautiful, delicious creations. It was a sort of therapy for me.
It finally got to the point where our little family just could not eat that many cookies anymore. So I started storing my uneaten batches in the freezer... bags upon bags of them. All different kinds. We eventually decided to use the stored cookies for the Christmas family dinner, when I would present my crowning achievement as a little budding baker... I put together a mountainous cookie platter to put all other cookie platters to shame. Seriously, that thing was HUGE.
Anyway, I was very fond of making things up as I went. And one day, I decided that plain sugar cookies were just so passe. So I decided to mix it up with some chocolate and peppermint, and the rest is history!
To make the cookies, I used a recipe from the Fanny Farmer cookbook-
First, preheat the oven to 325
- Cream 1/2 cup butter until light and fluffy- (except, use crisco! trust me...)
- Beat in 3/4 cup sugar
1/2 Tsp vanilla
3/4 tsp. peppermint extract
- Beat thoroughly
1 Tbs cream or milk
1/3 cup cocoa (make sure to add this before the flour)
1 1/4 cups flour
1/4 Tsp salt
1/4 Tsp baking powder
- Spoon the batter by tablespoon-fulls onto a greased cookie sheet, then flatten them with a spoon.
- Bake for 8 minutes
- 1 cup confectioner's sugar
- 2 tablespoons of water
- 1/2 tsp peppermint extract (tip- it came out really peppermint-y, which I liked. But use less if you want a lesser peppermint effect.)
You want to make sure the glaze is really gloopy, so you have more control when spreading it over the cookies. If done properly, it will also have enough to "catch" the crushed candy when you sprinkle it on top, directly after you glaze it.
Also, make sure the cookies cool off a bit before you glaze them, so that it doesn't run everywhere.
To top it all off, I crushed some starlight mints with the bottom of a mug, and sprinkled it on directly after I glazed the cookie.
Labels: food and drink
© Chantilly ~ | All rights reserved.