1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, softened
3/4 cup Mint Julep Sugar
1 large egg
1 large egg yolk
3/4 teaspoons pure peppermint extract
10 candy canes, crushed
2 pounds white chocolate candy coating
Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and Mint Julep Sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate until firm, at least an hour.
Heat oven to 325.
Roll out one disk on floured surface to 1/8 inch thickness. Freeze for 15 minutes. Using a 2 inch cutter, cut out circles, and place 1 inch apart on a parchment-lined baking sheet(s). roll and cut scraps. Freeze for 15 minutes and repeat with the remaining dough.
Crush candy canes.
Melt white chocolate candy coating. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat and scrape off excess on the bottom of the cookies. Place on a parchment-lined baking sheet. Sprinkle with candy cane pieces. Refrigerate the cookies until the chocolate sets.
This recipe is adapted from Martha Stewart's Chocolate Peppermint Cookie Recipe.
1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, softened
3/4 cup Mint Julep Sugar
1 large egg
1 large egg yolk
3/4 teaspoons pure peppermint extract
10 candy canes, crushed
2 pounds white chocolate candy coating
Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and Mint Julep Sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate until firm, at least an hour.
Heat oven to 325.
Roll out one disk on floured surface to 1/8 inch thickness. Freeze for 15 minutes. Using a 2 inch cutter, cut out circles, and place 1 inch apart on a parchment-lined baking sheet(s). roll and cut scraps. Freeze for 15 minutes and repeat with the remaining dough.
Crush candy canes.
Melt white chocolate candy coating. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat and scrape off excess on the bottom of the cookies. Place on a parchment-lined baking sheet. Sprinkle with candy cane pieces. Refrigerate the cookies until the chocolate sets.
This recipe is adapted from Martha Stewart's Chocolate Peppermint Cookie Recipe.
