The combination of peppermint and chocolate is a holiday winner. The dark chocolate dough is ideal for cutting into all sorts of holiday shapes, such as holly. (From "Festive Cookies" in the December issue of Canadian Living.)
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2005
- 3/4 cups butter softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/3 cup all-purpose flour
- 2/3 cups cocoa powder sifted
- 3 tablespoons crushed peppermint candies
- 1/4 cup butter softened
- 1 1/4 cup icing sugar
- 2 tablespoons whipping cream
- 2 tablespoons 18% cream
- 2 teaspoons peppermint extract
Line 2 rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with brown and granulated sugars until fluffy; beat in egg and vanilla.
In separate bowl, sift flour with cocoa; add to butter mixture in 2 addition, stirring to form smooth dough. Shape into 2 discs; wrap each in plastic wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Between waxed paper, roll out each disc to 1/4-inch (5 mm) thickness; transfer to tray and refrigerate until firm, 30 minutes. Using floured 1-3/4-inch (4.5 cm) oval or seasonal cookie cutter, cut out shapes, rerolling scraps and chilling dough between cutting. Place, about 1 inch (2.5 cm) apart, on prepared pans; refrigerate until firm, about 30 minutes.
Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until firm and no longer shiny, about 8 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely.
Peppermint Buttercream: Meanwhile, in bowl, beat butter with sugar until fluffy; beat in cream and peppermint. Using piping bag fitted with small plain tip or sturdy resealable plastic bag with 1 corner snipped off, pipe about 1 tsp (5 mL) onto centre of half of the cookies; place remaining cookies on top, pressing gently to press icing to edge.
Garnish: Pipe dab of icing onto centre of top; sprinkle with candy. Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 1 month.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 56 mg
- Protein 1 g
- Calories 105.0
- Total fat 6 g
- Cholesterol 22 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
- Iron 4.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 5.0