Scrumptious chocolate cookies
drizzled with icing and garnished with crushed peppermint candies.
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)
- 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 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.
