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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Peppermint Slice & Bake Cookies Recipe

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This recipe for Chocolate Peppermint Slice & Bake Cookies is from Molloy, 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:  
2 c. flour
3/4 c. unsweetened cocoa powder
1/2 t. baking soda
1/2 t. kosher salt
1/2 c. sugar
1/2 c. light brown sugar
1 1/2 stick of Butter
2 t. vanilla extract
2 large eggs
8 oz semisweet chocolate
1 1/2 c. coarsely crushed candy cane or peppermint candies
Directions:
Directions:
Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. In large bowl, beat the sugars and butter with a mixer until fluffy. Beat in the vanilla. Beat in one egg at a time, scraping down the bowl after each addition.

Add flour mixture to butter in 2 or 3 batches, beating until just combined after each addition.

Lay out a sheet of plastic wrap. Shape the dough into a log on the plastic. Wrap the dough in th elastic, then press a ruler against the four sides to make a square 1.5" x 12" log. Chill until firm (at least 3 hours).

Preheat oven to 350º and line 2 baking sheets with parchment. Slice the dough log into 1/4" thick squares and place 1" apart on baking sheet.

Bake, switching pans half way through, until edges of cookies are set (approx 8-9 minutes). Transfer to cooling rack to cool

Melt chopped chocolate, crush candies. Dip cookies partway into chocolate and then into candy.
Personal Notes:
Personal Notes:
Dough can be frozen for up to 3 months.

 

 

 

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