Peppermint Cookies are a sure way to win the heart of Santa

December 12, 2008 at 6:33 am | Posted in Uncategorized | Leave a comment
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Christmas cheer is in the air but I have a confession to make: I haven’t even started my Christmas baking yet! I did the Gingerbread house but after that I kind of just… died down! It is completely blasphemous I know. However, I am going to make it up to all you Mama Baker readers out there and try and post as many Christmas recipes as I can (which probably won’t be too many because I have a cousins birthday I must prepare for, a wedding that is coming up in about a week (nothing has even been done!), and also of course Christmas (this is my first time shopping with a baby that can walk). So please forgive me if I lack in the post department… I am trying!

I’ve decided to kick my Christmas baking off with something that exudes Christmas spirit. What cookie is that? Well the peppermint sandwich cookie of course!

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This cookie screams out Christmas and sure to be a favourite of the big man up North and I should know because I did live up North!

Enjoy!

This recipe is adapted from Cuisine at Home magazine . This magazine is one of my favourite cooking magazines. I just adore the issue on Christmas cookies–it is exactly what I have been looking for.

Peppermint Sandwich Cookies (yields 10 sandwiches (I double the recipe and got 20)

Ingredients for Cookie

  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp. baking powder
  • 1/4 tsp salt
  • 6 tbsp. (or about 1/3 cup) butter, room temperature
  • 1/2 cup granulated sugar
  • 3 tbsp. brewed coffee
  • 1/2 vanilla extract

Ultra fine sugar for rolling (I just used granulated sugar)

Ingredients for filling

  • 1/3 cup marshmallow filling
  • 3 tbsp unsalted butter
  • 2/3 cup sifted powdered sugar
  • 1/2 tsp peppermint extract

Ingredients for glaze

  • 1/4 cup heavy cream
  • 1/2 cup semisweet chocolate chips
  • 1 tbsp shortening
  • A bowl full of mint Christmas sprinkles (I used Wilton’s Christmas sprinkles)

Prepare cookies

Preheat the oven to 350 degrees and line two cookie sheets with parchment paper or silicon mat.

Sift flour, cocoa, baking powder and salt together making sure there are no lumps; set aside.
In another bowl, cream butter and sugar together until fluffy. Then beat in coffee and vanilla.

Slowly add the flour mixture to the butter mixture. Blend in flour just until dough forms (I used all my flour mixture.)

Shape dough into one inch balls and roll them in sugar. Place balls on the baking sheet.

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Flatten a ball with the bottom of a glass that has been dipped in sugar. Continue to dip glass in sugar and flatten balls till non remain.

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Bake until 12-14 minutes. Let cookies cool on the pan for about 5 minutes and then transfer them to a cooling rack.

Prepare filling

Blend together marshmallow cream and butter with a mixer. Add powdered sugar and mint extracted making sure everything is being thoroughly incorporated. Spread 2 tsp of the filling onto one cookie and then top with another cookie (I used about 3 tsp of filling).

Prepare glaze

Heat cream in a saucepan until bubbles form around the sides of the pan. Pour cream over chocolate and shortening. Let sit so that chocolate melts (about 5 minutes); then whisk the glaze until smooth. Let sit for an additional 5 minutes so glaze thickens. Dip a portion of each cookie into the glaze (I did that and I also dipped a portion of it in the glaze then applied glaze to the top of the cookie too with knife. I then created some lines with the tip of the spoon. Hubs and I thought this way looked the best and also it had more chocolate– it was a win-win situation.)

Roll tip of cookie into sprinkle and then set on a cooling rack.

Transfer cooling rack to the fridge so that glaze hardens (about 30 minutes.)

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Two for me; how many for you?!

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