1/2 cup butter, softened 1 cup granulated sugar 1 tsp. vanilla 1/2 tsp. salt 1 egg 2 1-oz. squares unsweetened chocolate, melted and cooled 1 cup all-purpose flour Granulated sugar 1/4 cup butter, softened 2 1/2 cups powdered sugar 1/2 tsp. peppermint extract 2–3 Tbsp. milk Red food coloring (optional) Crushed peppermint candies (optional) 1 cup semisweet chocolate pieces 2 tsp. shortening 1. In a large mixing bowl, with an electric mixer on medium to high speed, beat 1/2 cup butter for 30 seconds. Add 1 cup granulated sugar, vanilla, and salt. Beat until combined, scraping sides of bowl. Beat in egg and melted unsweetened chocolate. Beat in flour until combined.2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Grease the bottom of a glass and coat with granulated sugar; flatten cookies with sugar-coated glass. Bake in a 375° oven for 8 minutes or until set. Cool on cookie sheets for 1 minute; transfer to wire racks. Cool completely. 3. In a medium mixing bowl, with an electric mixer on medium to high speed, beat 1/4 cup butter for 30 seconds. Beat in powdered sugar, peppermint extract, and enough milk to make a spreading consistency. If desired, tint pink with food coloring. Spread frosting over each cookie leaving a 1/4-inch border around the edge. Sprinkle with candies, if desired. 4. In a small saucepan heat and stir semisweet pieces and shortening over low heat until melted and smooth. Let cool slightly. Drizzle chocolate over tops of cookies. Makes 3 dozen cookies. TO STORE Store unfrosted cookies in covered containers at room temperature for up to 3 days or freeze for up to 3 months. Thaw, then frost as above. |
from countryhome.com
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