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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.

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