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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 60 |
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These keep in a tightly sealed container in the freezer for three weeks, so don't eat them all at once! Ingredients:
3/4 cup butter, softened |
1 cup sugar |
1/3 cup 2% milk |
3/4 teaspoon peppermint extract |
1/2 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
1/4 cup cornstarch |
1/2 teaspoon salt |
1 pound dark chocolate or white candy coating, melted |
assorted sprinkles |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts. Combine flour, cocoa, cornstarch and salt; gradually add to creamed mixture and mix well.
2. Shape into two 1-1/2-in. diameter rolls; wrap each in plastic wrap. Freeze 2 hours or until firm.
3. Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1 in. apart onto parchment paper-lined baking sheets.
4. Bake 10-12 minutes or until set. Remove to wire racks to cool completely.
5. Dip cookies in candy coating; allow excess to drip off. Place on waxed paper. Decorate as desired with sprinkles to resemble wreaths; let stand until set. Yield: 5 dozen.
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