Jan 7, 2013

Chocolate peppermint cookies

What you need:  makes about 24 cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened dark cocoa
1 tsp baking powder
3/4 cup sugar
1/2 cup unsalted butter,  at room temperature
2 eggs
4 peppermint candy canes, smashed (about 1/2 cup)

Heat oven to 350°F. Line baking sheets with parchment paper.

In a bowl, sift flour, cocoa, baking powder and salt; set aside.

Beat the butter and sugar in a large bowl until creamy and fluffy, about 2-3 minutes.

Beat in the eggs, one at a time on low speed.

Drop rounded spoons of dough onto the baking sheets, spacing them 2 in. apart. Bake, rotating the position of the pans halfway through, until cookies are puffed and set, 8 to 10 minutes.


Let the cookies cool on the sheet for 2 minutes, sprinkle the candy canes crumbles and press down very gently.

Remove the cookies on a wire rack and cool completely. Refrigerate until set, and store in an air tight box to seal in the freshness. Stores and stays well fro up to a week.

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