Chocolate-Glazed Peppermint Cookies
Stop by the Wolfville Branch and enjoy one of these yummy cookies that are very similar to a chocolate mint Girl Guide cookie. Baked by Tania Chipman, Wolfville Branch.
1 cup butter, softened
1 cup sugar
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
2 ½ cups all-purpose flour
*1 recipe Chocolate-Peppermint Coating
- In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking powder, and salt. Beat until combined, scraping sides of bowl Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using wooden spoon, stir in the remaining flour.
- Divide dough in half. Shape each half into a 10 – inch long log. Wrap and chill logs about 1 hour or until firm.
- Preheat oven to 375 degrees F. Cut logs into 1/4 –inch-thick slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or until edges are firm. Transfer cookies to a wire rack and let cool.
- Dip each cookie into Chocolate-Peppermint Coating, turning to coat all sides of cookie. Using a thin metal spatula, scrape off excess coating so cookie is covered with a thin layer. (Reheat coating as necessary.) Place cookies on cookie sheets lined with waxed paper. Chill until coating is set. Makes About 68 Cookies
In a medium saucepan combine two 12-ounce packages (4 cups) semi-sweet chocolate pieces, ¼ cup shortening, and ½ teaspoon peppermint extract. Cook and stir over low heat until chocolate melts.
TO MAKE AHEAD AND STORE: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
EXTRA TIP: Sprinkle crushed peppermint candies on top of the cookies while the coating is still wet.
From the cookbook:Better Homes and Gardens: Very Merry Cookies