Iced Choclate Peppermint Snaps
adapted from Martha Stewart
1 C flour
1/2 C dutch processed cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
5 tbsp butter
3/4 C sugar
1 egg
1 egg yolk
1 tsp peppermint extract
crushed candycanes -- about 20 small ones
8oz white chocolate
Sift flour, cocoa powder, baking soda and powder, and salt in one bowl. Beat butter and sugar on medium high until well combined - 2-3 minutes. Reduce speed to med-low and mix in the egg, then the yolk, then extract - beating well after each addition. Slowly mix in the flour mixture, mixing until just combined.
Dump into a gallon size bag, zip about 75% so air can escape while you roll it out. Roll it to about 1/8" thickness -- will take up about 3/4 of the bag. Zip, and refrigerate flat for at least 2 hours, preferably overnight.
Preheat oven to 325. Cut edges of the ziplock so you can peel back one side, exposing the flat dough. Cut with a knife or pastry wheel into 36 squares like so:
Arrange on baking sheet with at least 1" between each cookie. Bake for 11-13 minutes then cool completely on a cooling rack that's over newspaper or something you won't mind throwing away later...
Chop up white chocolate and put into a microwave safe bowl. Microwave for 30-second bouts, stirring between each one, until chocolate is melted. Put into a piping or ziplock bag and snip a small piece off the end. Drizzle over the cookies. (You can also just dip a fork into the chocolate and drizzle, but the bag was a lot neater cuz I just tossed it out afterwards. This is also why you want something under the cookies to catch the extra drizzle.) Sprinkle with the crushed peppermint. Allow to dry completely (I let it sit overnight) and then enjoy!
Caroline! You are so freaking talented. I had no idea you had a blog till I saw it on facebook. Everything looks so yummy! If you ever need a food tester, I'll volunteer :)
ReplyDeletePS, stop by my blog:
http://iheartjennysart.com
Hey Jenny! Thanks so much! I'll make sure to send some stuff your way soon :)
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