This recipe was adapted from the cookie featured in the back of Martha Stewart Living Magazine in the month of December (the regular mag, not any of the numerous special holiday rags she puts out). I have a thing for chocolate and peppermint, and an even bigger thing for cookies with any trace amount of chocolate. I've been snowed in for over a week now, I haven't been able to drive, I'm like a teenager without a license again, in order to get anywhere I've been relying on my mother, my friends with snow tires, the bus and my own two feet. I think I'd be more inclined to go out and about in general, if it weren't 23 degrees outside. That's preventative of my adventuring out into the world. So, instead, I've locked myself in the house and baked cookies. For nearly a week straight. Perhaps we'll be lucky enough this year to have white christmas, I hope it will stick around a few days longer.
These cookies were a big hit. Light, thin, and crunchy. Kind of like a little oreo. Instead of dipping them entirely in peppermint white chocolate like martha, I drizzled it on top. Also, she adds peppermint to her chocolate batter, I did not. The reason being; Thomas loathes the chocolate and peppermint duo. So in order for him to enjoy them, I made some cookies with peppermint in the white chocolate and some without. Those with peppermint received a light dusting of red sugar. Suffice to say, I think he actually snuck a few peppermint cookies, I couldn't have possibly eaten all of them on my own. They're not the easiest cookie, a lot of rolling, cutting, freezing, and repeating. Odd to me. But, give them a whirl, they're pretty good!
Recipe: Chocolate Peppermint Flowers
Makes 6 dozen
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
2 1/2 ounces (5 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped
Preheat oven to 325 degrees.
1. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
2. Beat butter and sugar with a mixer on medium-high speed for 1 minute.
3. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition.
4. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated.
5. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
6. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness.
7. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets.
8. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
9. Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
Drizzle with melted white chocolate.