- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Portion size 50 servings
Double Chocolate & Peppermint Cookie:
In bowl, mix flour, baking powder and salt. In another bowl, using electric mixer, beat butter, brown sugar, bittersweet chocolate and cocoa powder until light and fluffy. Beat in egg and vanilla. Reduce speed to low. Beat in flour mixture in three additions until fully blended. Divide dough into two portions and form into two disks; wrap in plastic wrap and refrigerate for 45 minutes. (Can be refrigerated for up to 1 day. Let stand at room temperature or until soft enough to roll out, about 15 minutes.)
Preheat oven to 375°F. Between two pieces of waxed paper, roll out 1 portion of dough into ¼-inch thickness. Using 2-inch cookie cutters in desired shapes, cut out cookies, rerolling scraps once. Repeat with remaining dough. Place cookies about 2 inches apart on 2 parchment paper–lined baking sheets.
Bake, one pan at a time, until bottom of cookies are lightly golden, about 10 minutes. Let cool in pan on rack for 1 minute. Transfer cookies directly to rack and let cool completely.
Decorate cookies with Royal Icing and crushed candy canes.
In bowl, using electric mixer, beat meringue powder with water on medium speed until foamy, about 2 minutes; beat in icing sugar until stiff and glossy, about 4 minutes. Beat in additional water, 1/2 tsp at a time, until desired consistency is reached; cover with plastic wrap until cookies are completely cool.
Spoon Royal Icing into piping bag fitted with small plain tip; pipe dots along straight edges or tips of each cookie. Let stand until dry, about 30 minutes.
For more info, tips and delicious recipes visit www.RobinHood.ca.
Nutritional facts PER COOKIE: about
- Sodium 24 mg
- Sugars 4 g
- Protein 1 g
- Calories 64
- Total fat 3 g
- Cholesterol 11 mg
- Saturated fat 8 g
- Total carbohydrate 2 g