Peppermint chocolate snaps

15

PREP TIME

25 min

TOTAL TIME

2 hrs 15 min

Makes

48 cookies

Peppermint chocolate snaps

Photo, Erik Putz.


Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup unsalted butter , softened
  • 1/2 cup granulated sugar
  • 2 tbsp milk
  • 2 tsp peppermint extract

Topping

  • 255 g dark chocolate , finely chopped
  • 1/2 tsp peppermint extract
  • 60 g white chocolate , finely chopped
  • 1/2 tsp green gel food colouring

Instructions

  • COOKIES: Position rack 
in centre of oven, then preheat to 300F. Cut 2 pieces of parchment paper to fit a large baking sheet.
  • STIR flour with cocoa powder, baking soda and salt in a medium bowl.
  • USING an electric mixer on medium, beat butter with sugar in a large bowl until fluffy, 1 to 2 min. Beat in milk and peppermint until smooth.
  • REDUCE speed to low and beat in flour mixture until combined. Form dough into a log and place between parchment paper. (If dough is wet, refrigerate for at least 15 min before forming into a log.) Roll into a 1/8-in. thick 8×12-in. rectangle, then transfer to a baking sheet. Peel off top parchment.
  • BAKE until firm around edges, about 25 min. Cool for 30 sec in pan. Using parchment paper, place on a work surface. Immediately cut into 1×2-in. rectangles (or any shape desired). Cookies will firm up very quickly. Transfer cookies to a wire rack to cool completely.
  • TEMPER dark chocolate, then stir in peppermint extract.
  • DRIZZLE chocolate over cookies until covered. 
Let stand for 5 min. Using a spatula or palette knife, transfer cookies to a parchment paper–lined baking sheet.
  • TEMPER white chocolate, then stir in food colouring. Scrape into a piping bag fitted with a small round tip or resealable zip-top bag (cut a very small tip off corner of bag). Pipe decorative lines or designs on top of cookies.

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Nutrition (per serving)

  • Calories
  • 47,
  • Protein
  • 1 g,
  • Carbohydrates
  • 5 g,
  • Fat
  • 3 g,
  • Sodium
  • 17 mg.

Kitchen Tip:  Store in a covered container up to 1 week, or freeze up to 1 month.

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