24 December 2010

iced chocolate peppermint snaps

Behold, the one Christmas cookie recipe I will be posting before Christmas. Just under the wire, lol. They're basically thin mints topped with white chocolate and crushed candy canes... perfect for the holidays! Big thanks to Carly for trying the recipe first and sending me a sample. So good I had to try for myself :-)
These crisp cookies are adapted from Martha Stewart's recipe. I didn't get 60 cookies the way she did, I got 36 uniform square cookies. I skipped her method of chilling discs of dough then rolling them out and cutting out circles. I went the shortcut method (that I picked up from a post on one of the first blogs I started reading, Smitten Kitchen): after mixing the dough, dump into a gallon size ziplock bag, roll until unform, chill, then cut away the plastic and cut squares. That method is SO much neater and in my opinion much simpler to cut out cookies. And I'm all about easier and neater during this majorly hectic cookie baking season!

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!


  1. 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 :)

    PS, stop by my blog:

  2. Hey Jenny! Thanks so much! I'll make sure to send some stuff your way soon :)