Christ­mas Thin Mints

The Denver Post - - LIFE & CULTURE -

Ev­ery Christ­mas I have a hand­ful of candy canes that never get eaten. I have a circa 2006 candy cane that I just keep putting in the Christ­mas box year af­ter year, hang­ing it up on the tree, and not even the dog will touch it. What bet­ter way to use those lin­ger­ing can­dies than to dress up a clas­sic pep­per­mint short­bread cookie, dipped in choco­late? And, don’t worry, I went out and bought new candy canes for this. — Ali­son Bor­den

Recipe from the Fresh Tastes blog on pbs.org. In­gre­di­ents

FOR THE COOK­IES

8 ounces of un­salted but­ter, room tem­per­a­ture 1 cup of pow­dered sugar 1 cup of co­coa pow­der 1 large egg yolk ½ tea­spoon of pure vanilla ex­tract ¼ tea­spoon pep­per­mint ex­tract ½ tea­spoon of fine grain salt 1½ cups of all-pur­pose flour

CHOCO­LATE TOP­PING

14 ounces semisweet choco­late, finely chopped ¼ tea­spoon pep­per­mint ex­tract Three small candy canes, crushed Direc­tions

In a stand-up mixer with the pad­dle at­tach­ment, beat the but­ter and pow­dered sugar un­til it is light and fluffy. Add the co­coa pow­der and beat once more, scrap­ing down the sides as needed. Next, add the egg yolk, vanilla ex­tract, pep­per­mint ex­tract and salt. Add the all-pur­pose flour and mix just un­til the bat­ter is mixed. The dough may be a bit crumbly.

Turn the dough out onto a lightly floured sur­face and di­vide it into two balls. Flat­ten those balls into disks and wrap them tightly in plas­tic wrap. Trans­fer to them to the fridge to rest for 1 hour. Pre­heat oven to 375 de­grees. Re­move the first disk of dough from the fridge and roll it out onto a floured work sur­face and floured rolling pin. The thick­ness should be about k-inch. Stamp out cook­ies us­ing a 1 ½-inch cut­ter or what­ever shape you like, re­com­bin­ing the scraps, rolling it and cut­ting out more cook­ies. Trans­fer the cook­ies to a parch­ment-lined bak­ing sheet and bake for 7 to 8 min­utes.

Re­peat with the sec­ond disk of dough. Re­move the cook­ies from the oven and al­low them to cool on the bak­ing sheet for 5 min­utes, then trans­fer to a cool­ing rack.

While the cook­ies are bak­ing and cool­ing, nes­tle a stain­less steel bowl or glass bowl atop a saucepan filled with a few inches of wa­ter over medium-low heat. Add the choco­late to the bowl and slowly melt, stir­ring oc­ca­sion­ally un­til glossy and smooth. Stir in the pep­per­mint ex­tract. Dip the cook­ies into the choco­late us­ing a fork and al­low the choco­late to drain off. Trans­fer to a parch­ment-lined bak­ing sheet. Top with a few pinches of crushed candy canes. Place the bak­ing sheets in the fridge or freezer to set. Makes about 3 dozen cook­ies.

Christ­mas Thin Mints, made by Ali­son Bor­den.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.