Keyword: 12 Days of Cookies, Christmas, Cookies, holiday
Sweets Sub-Category: Cookies
Author: Ruth Kennison
We’re taking a classic chocolate wafer cookie and dressing it up with a dusting of crushed candy cane. Consider this the perfect peppermint-flavored tea-dunking cookie. These cookies can be crushed and pressed with butter into a pan for a delicious cookie crust pie sandwiched with your favorite ganache. Be sure to use a natural cocoa powder here (we used TCHO); it is naturally more acidic and works with the baking soda to lift the cookie dough in the baking process.
200gramsCold Unsalted ButterHigh-fat European-style butter, like from Straus, is great here!
1teasVanilla Extract
½teasPeppermint Extract
4ozWhite Chocolate
¼teasCoconut Oil
4LargeCandy CanesCrushed or chopped finely in a foodprocessor
Instructions
Preheat your oven 350°F
Add the butter and mix until the dough nearly comes together.
Place your flour, cocoa powder, sugars, salt and baking soda in the bowl of a stand mixer fitted with the paddle attachment and mix for just a moment to combine.
Add the milk and extract and mix until just combined.
Roll very thin between two sheets of parchment paper and chill for about 30 minutes.
Line two cookie sheets with parchment paper and cut cookies out with a circle cutter.
Bake for 10-12 minutes or until just set on the edges.
Cool on the cookie sheets.
Peppermint Dust
Using a microwave or double boiler, melt the chocolate. careful to stir often and never melt the chocolate fully with eiher heatsource.
Once the chocolate is about ¾ melted, remove it from the heat and stir until smooth.
Drizzle over the cookies and sprinkle immediately with the crushed candy canes.