Packet & Times (Orillia) - - LIFE -

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.

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