Very chocolatey!
COOKIE
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking powder
1 3/4 sticks unsalted butter at room temperature
1 cup sugar
1 large egg yolk
1 tsp pure vanilla extract
3/4 tsp pure peppermint extract
ICING
4 OZ semisweet chocolate, chopped
2 tbsp heavy cream
1 tbsp unsalted butter
Crushed peppermint candies for topping
- Make the cookies. Whisk the flour, cocoa powder, salt and baking powder in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium high speed until light and fluffy, 3 to 4 minutes. Beat in the egg yolk and vanilla and peppermint extracts, about 30 seconds. Reduce the mixer speed to low; beat in the flour mixture until just combined. Pat the dough into a rectangle and place between 2 sheets of parchment paper. Roll out into an 8 x 13 inch rectangle, about 1/4 inch thick. Refrigerate until firm, at least 1 hour.
- Position racks in the upper and lower thirds of the oven, preheat to 350F. Line 2 baking sheets with parchment paper. Cut the dough into 1 x 2 1/2 inch rectangles. Arrange 1 inch apart on the prepared pans.
- Bake, switching the pans halfway through, until the cookies are set around the edges, 18 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely.
- Make the icing: Melt the chocolate wtht he heavy cream and butter in a medium heatproof bowl set over a small saucepan of simmering water, stirring. Remove the bowl from the pan and let cool 5 minutes. Spread on the cookies. Sprinkle with peppermint candies.
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