CHOCOLATE PEPPERMINT GLAZE
1/4 cup (60 mL) whipping cream 3 oz (86 g) chopped dark
1 tbsp (15 mL) butter
2 tsp (10 mL) white corn syrup 1/2 tsp (2.5 mL) peppermint
extract Combine dry ingredients. Add gradually to creamed mixture. Chill dough 3-4 hours.
Roll on well-floured surface to 1/8-1/4-inch (3-6-mm) thickness. Cut into desired shapes. Bake on ungreased cookie sheets at 375ºF (190ºC) for 8 minutes or until light golden. Cool slightly; remove to racks. May be frozen for up to 2 months. Frost with a firm butter icing, if desired.
Makes 3 dozen 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.