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Chocolate Peppermint Cookies

Cookies:

1/2 cup granulated sugar
1/2 cup powdered sugar
1/4 cup light butter
1 teaspoon cold water
1 teaspoon mint extract
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup Dutch-process cocoa

 

Icing:

6 tablespoons powdered sugar
2 teaspoons water

 

Crushed peppermint candies for garnish (optional)

1. Preheat oven to 375°F.
2. Coat 2 sheet pans with baking spray. In large bowl, cream together sugar and butter. Blend in water, mint extract and salt. Stir in flour and cocoa. Dough will be a bit dry and crumbly.
3. On flat surface, place dough between 2 sheets of plastic wrap; roll out to a thickness of 1/8 inch. Lift off top layer of plastic; cut out cookie shapes using a 2-inch rough cutter. Transfer cookies to prepared sheet pans with a thin metal spatula. Bake 8 minutes in preheated oven, until cookies are puffed and shiny. Transfer cookies to racks to cool completely.
4. To make icing, in small bowl stir together powered sugar and water. Drizzle or pipe over cookies. While icing is still soft, sprinkle with crushed peppermint, if using

Makes 24 cookies.

Nutritional Information, Per Cookie: 58 calories; 11 g carbohydrate; 1 g fat; 0.6 g saturated fat

Recipe provided courtesy of The Sugar Association, Inc.