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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Peppermint Cookies Recipe

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This recipe for Chocolate Peppermint Cookies is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 C. butter
1-1/2 C. powdered sugar
1 egg
1-1/2 C. flour
1/2 C. cocoa powder
1/8 tsp. salt
8 oz. dark chocolate, finely chopped
1/2 tsp. vegetable oil
2/3 C. peppermint candy canes, finely crushed
Directions:
Directions:
Using electric mixer, beat butter until soft. Gradually add powdered sugar. Beat until creamy. Beat in egg. In medium bowl, whisk together flour, cocoa, and salt. Add to butter mixture. Beat until smooth.

Shape dough into 12-inch-long smooth cylinder shape. Wrap tightly in plastic wrap. Refrigerate for at least 1 hr.

Preheat oven to 350º. Grease 2 cookie sheets (or line with parchment paper). Using a sharp knife, cut cookies into 1/3-inch-thick rounds. Place 1 inch apart on cookie sheet. Bake for 20 min. or until firm. Cool.

Melt chocolate with oil in microwave for 45 sec. Spread about 1 tsp. of melted chocolate on each cookie. Immediately sprinkle with crushed candies. Let stand for 3 hrs. or until set.
Number Of Servings:
Number Of Servings:
28 cookies

 

 

 

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