Post by JJ Judkins on Mar 31, 2012 10:56:35 GMT -6
Chocolate-Peppermint Candy Canes
Makes about 32 (3-inch) cookies
1 1/2 cups unbleached all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
3/4 cup semisweet or bittersweet chocolate chips, melted and slightly cooled
3 ounces peppermint candies, coarsely crushed
Mix, chill dough: Whisk together flour, cocoa powder and salt in a medium
bowl. Place the butter and sugar in a large bowl and beat together with an
electric mixer on medium until fluffy, about 3 minutes. Beat in vanilla. Mix
in flour mixture on low until dough is smooth. Divide dough into 2 portions.
Press each into a 5-inch disk, wrap in plastic and refrigerate for at least
30 minutes and up to 2 days.
Roll dough: Preheat oven to 350 degrees. Line 2 baking sheets with parchment
paper. Working with 1 disk at a time, roll dough to 1/4-inch thick on a
lightly floured countertop. Turn the dough often, loosening it from the
countertop with a large, offset spatula to prevent sticking.
Shape, bake: Use a candy cane-shaped cookie cutter to cut the dough,
rerolling scraps and recutting until all the dough is used. Transfer cookies
to prepared baking sheets, spacing them 1 inch apart. Bake until firm, 13 to
15 minutes. Slide cookies, still on parchment, onto wire racks to cool.
Decorate: Use a small offset spatula to spread a thin layer of melted
chocolate over 1 side of each cookie. Sprinkle with peppermint and let stand
until chocolate is set, about 30 minutes
The Cleveland Plain Dealer Dec. 21, 2011
Makes about 32 (3-inch) cookies
1 1/2 cups unbleached all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
3/4 cup semisweet or bittersweet chocolate chips, melted and slightly cooled
3 ounces peppermint candies, coarsely crushed
Mix, chill dough: Whisk together flour, cocoa powder and salt in a medium
bowl. Place the butter and sugar in a large bowl and beat together with an
electric mixer on medium until fluffy, about 3 minutes. Beat in vanilla. Mix
in flour mixture on low until dough is smooth. Divide dough into 2 portions.
Press each into a 5-inch disk, wrap in plastic and refrigerate for at least
30 minutes and up to 2 days.
Roll dough: Preheat oven to 350 degrees. Line 2 baking sheets with parchment
paper. Working with 1 disk at a time, roll dough to 1/4-inch thick on a
lightly floured countertop. Turn the dough often, loosening it from the
countertop with a large, offset spatula to prevent sticking.
Shape, bake: Use a candy cane-shaped cookie cutter to cut the dough,
rerolling scraps and recutting until all the dough is used. Transfer cookies
to prepared baking sheets, spacing them 1 inch apart. Bake until firm, 13 to
15 minutes. Slide cookies, still on parchment, onto wire racks to cool.
Decorate: Use a small offset spatula to spread a thin layer of melted
chocolate over 1 side of each cookie. Sprinkle with peppermint and let stand
until chocolate is set, about 30 minutes
The Cleveland Plain Dealer Dec. 21, 2011