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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 60 |
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Is it a cookie or a candy? No matter which answer folks choose, they find these minty morsels yummy. The recipe makes so much that you can whip up dozens of gifts at once. Ingredients:
1/3 cup shortening |
1/3 cup butter, softened |
3/4 cup sugar |
1 egg |
1 tablespoon 2% milk |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/8 teaspoon ground cinnamon |
peppermint layer: |
4 cups confectioners' sugar |
6 tablespoons light corn syrup |
6 tablespoons butter, melted |
2 to 3 teaspoons peppermint extract |
chocolate coating: |
2 packages (11-1/2 ounces each) milk chocolate chips |
1/4 cup shortening |
Directions:
1. In a large bowl, cream the shortening, butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to the creamed mixture. Cover and refrigerate for 8 hours or overnight.
2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured-1/2-in. round cookie cutter; place on ungreased baking sheets.
3. Bake at 375° for 6-8 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
4. In a large bowl, combine all the peppermint layer ingredients. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes.
5. In a microwave, melt chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm. Yield: about 10 dozen.
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