Chocolate Peppermint Cookies
Festive chocolate cookies drizzled with icing and garnished with crushed peppermint candies.
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
6 tablespoons powdered sugar
2 teaspoons water
Crushed peppermint candies for garnish (optional)
- Preheat oven to 375°F (190°C).
- 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.
- 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.
- 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 2 dozen cookies.
Nutritional Information Per Serving (1/24 of recipe): 58 calories; 11 g carbohydrate; 1 g fat; 0.6 g saturated fat.
Recipe provided courtesy of The Sugar Association, Inc.