Chocolate and Peppermint Cookie Coins
From batista_baron 16 years agoIngredients
- 1 1/2 sticks (3/4 cup) unsalted butter, softened shopping list
- 1 tsp baking soda shopping list
- 1/2 tsp salt shopping list
- 1 cup sugar shopping list
- 2 large eggs shopping list
- 2 1/2 cups flour shopping list
- 1/2 tsp vanilla extract shopping list
- 1/2 cup unsweetened cocoa powder shopping list
- 1/2 tsp peppermint extract shopping list
- Liquid green food color shopping list
- 4 oz each red and green nonpareils, or coarse (crystal) sugar shopping list
How to make it
- Beat butter, baking soda, salt, sugar and eggs in a large mixing bowl with mixer on medium speed until creamy.
- On low speed, beat in 2 cups flour until just blended.
- Remove 1 1/2 cups dough to a medium bowl; stir in vanilla and cocoa until no white streaks remain.
- Stir peppermint extract and remaining 1/2 cup flour into dough in large bowl. Add about 10 drops food color.
- Beat until no white streaks remain.
- Cover doughs; refrigerate 30 minutes, or until firm.
- Roll chocolate dough into a fat log. Divide into quarters. Working with 1 portion dough at a time (wrap and refrigerate rest), roll into a 3/4 inch thick rope.
- Spread red nonpareils on a sheet of waxed paper.
- Roll rope into nonpareils to coat; wrap in foil.
- Repeat with remaining chocolate dough and then the green dough with the green nonpareils.
- Place ropes on a baking sheet; refrigerate at least 2 hours, or until firm enough to slice neatly.
- Heat oven to 350 degrees F Have baking sheets ready
- Slice 1 rope at a time into 1/4 inch thick rounds.
- Place 1 inch apart on un-greased baking sheets.
- Bake 8-10 minutes until set.
- Remove to wire racks to cool
- *Store baked cookies airtight at room temperature up to 3 weeks, or freeze up to 3 months
People Who Like This Dish 3
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