Double-Chocolate Peppermint Cookies
In the bowl of a stand mixer fitted with the paddle attachment, cream together ¾ cup sugar, the butter, brown sugar, shortening, 2¼ teaspoons salt, mint extract, and vanilla paste on medium-high speed until pale and fluffy, 3–4 minutes.
“and this cookie definitely fits the bill. The pieces of candy cane melt slightly as the cookies bake, giving them a beautiful, shiny holiday look.”
Add the eggs one at a time, scraping down the bottom and sides of the bowl after each addition, and continue beating until smooth. Turn off the mixer, add the sifted flour mixture, then mix on low speed, stopping the scrape down the bottom and sides of the bowl once or twice, until just combined.
Stir in the chocolate and chopped candy canes, then scrape the dough out onto a large sheet of parchment paper and shape into a ½-inch-thick square. Wrap the parchment around the dough, wrap tightly in plastic wrap and freeze until business, at least 4 hours. (The dough may as well be prepared ahead of time and stored in the freezer for up to 1 month.) Meanwhile, make the peppermint sugar: In the bowl of a food processor, pulse the remaining sugar and candy canes until coarsely ground.
Position a rack in the center of the oven and preheat to 425°F. Line 4 large baking sheets with parchment paper and set aside.
Unwrap the chilled dough and, using a large chef’s knife, cut it into roughly eighty 1½-inch squares. Toss the dough pieces in peppermint sugar to coat, then place them 2 inches apart on the lined baking sheets.
Sprinkle the remaining peppermint sugar atop the squares and return to the freezer until business, about 30 minutes. Set aside to cool slightly before transferring to a wire rack to finish cooling to room temperature.
Serve immediately or pack into an airtight container.
- Who: Belle Morizio This · Holiday Cookie Advent Calendar