CHOCO­LATE PEP­PER­MINT SUGAR COOK­IES

Edmonton Journal - - YOU - PER­FECT SUGAR COOKIE

Makes: 4 dozen

1 cup (250 mL) flour

1/2 cup (125 mL) un­sweet­ened co­coa pow­der

1/2 tsp (2.5 mL) bak­ing pow­der

1/2 tsp (2.5 mL) bak­ing soda

1/2 tsp (2.5 mL) salt

1/2 cup (125 mL) but­ter, soft­ened

1/2 cup (125 mL) sugar

1/2 cup (125 mL) packed golden brown sugar

1 egg

1 tsp (5 mL) pep­per­mint ex­tract

Choco­late pep­per­mint glaze (recipe fol­lows)

1. Com­bine flour, co­coa, bak­ing pow­der, bak­ing soda and salt in a bowl. Us­ing medium speed of an elec­tric mixer, beat but­ter, sugar and brown sugar un­til fluffy. Us­ing low speed, beat in egg and pep­per­mint ex­tract un­til blended.

2. Grad­u­ally beat in flour mix­ture just un­til com­bined. Gather dough into a ball; di­vide in half. Flat­ten each half into a disc shape. Wrap each disc with plas­tic wrap and re­frig­er­ate for 1 hour.

3. Pre­heat oven to 350 F (175 C). Re­move one disc of dough from re­frig­er­a­tor.

4. On a lightly floured sur­face, roll out dough 1/8 inch (3 mm) thick. Us­ing a floured 2-inch (5-cm) cookie cut­ter, cut dough into rounds. Place 1 inch (2.5 cm) apart on parch­ment pa­per-lined cookie sheets. Re­peat pro­ce­dure with re­main­ing disc of dough.

5. Bake for 10-12 min­utes or just un­til cook­ies are firm around edges. Let cook­ies stand for 5 min­utes on cookie sheets. Re­move from cookie sheets and cool cook­ies com­pletely on racks.

6. Spread with choco­late pep­per­mint glaze. Let stand un­til glaze is set. Store, lay­ered with wax pa­per, in re­frig­er­a­tor for up to 3 days. May be frozen.

CHOCO­LATE PEP­PER­MINT GLAZE

1/4 cup (60 mL) whip­ping

■ cream

3 oz (86 g) chopped dark

■ choco­late

1 tbsp (15 mL) but­ter

2 tsp (10 mL) white corn syrup ■

1/2 tsp (2.5 mL) pep­per­mint

ex­tract

1. Com­bine whip­ping cream, choco­late and but­ter in a small saucepan. Cook over low heat, whisk­ing con­stantly, un­til choco­late is melted and mix­ture is smooth. Re­move from heat. Stir in corn syrup and pep­per­mint ex­tract. Makes: 3 dozen

1 cup (250 mL) but­ter

1 1/2 cups (375 mL) sugar

3 eggs

1 tsp (5 mL) vanilla

3 1/2 cups (875 mL) flour

2 tsp (10 mL) cream of tar­tar ■

1 tsp (5 mL) bak­ing soda

1/2 tsp (2.5 mL) salt

1. Cream but­ter. Add sugar grad­u­ally, cream­ing un­til light and fluffy. Add eggs, one at a time, beat­ing af­ter each ad­di­tion. Stir in vanilla.

2. Com­bine dry in­gre­di­ents. Add grad­u­ally to creamed mix­ture. Chill dough 3-4 hours.

3. Roll on well-floured sur­face to 1/8-1/4-inch (3-6-mm) thick­ness. Cut into de­sired shapes.

4. Bake on un­greased cookie sheets at 375 F (190 C) for 8 min­utes or un­til light golden. Cool slightly; re­move to racks.

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