October 22, 2008

Chocolate and Peppermint Cookie Coins

I came across this recipe in the Woman's Day Christmas magazine and it was so easy and worked so well with the Tom Sawyer flour that I just had to post it here.

Chocolate and Peppermint Cookie Coins

From Woman's Day | December 6, 2005

Chocolate and Peppermint Cookie Coins

Photo: Jacqueline Hopkins

  • Nutrition Facts
  • Yield 264 cookie coins
  • Amount Per Serving
  • Calories NA
  • Total Fat NA
  • Saturated Fat NA
  • Cholesterol NA
  • Sodium NA
  • Total Carbohydrates NA
  • Dietary Fiber NA
  • Protein NA

INGREDIENTS

    • 11⁄2 sticks (3⁄4 cup) unsalted butter, softened
    • 1 tsp baking soda
    • 1⁄2 tsp salt
    • 1 cup sugar
    • 2 large eggs
    • 21⁄2 cups all-purpose flour ( I used Tom Sawyer Flour)
    • 1⁄2 tsp vanilla extract
    • 1⁄2 cup unsweetened cocoa powder
    • 1⁄2 tsp peppermint extract (Add a little more if using gluten free flour)
    • Liquid green food color
    • 4 oz each red and green nonpareils, or coarse (crystal) sugar

PREPARATION

    1. Beat butter, baking soda, salt, sugar and eggs in a large bowl with mixer on medium speed until creamy. On low speed, beat in 2 cups flour until just blended.


    2. Remove 11⁄2 cups dough to a medium bowl; stir in vanilla and cocoa until no white streaks remain. Stir peppermint extract and remaining 1⁄2 cup flour into dough in large bowl. Add about 10 drops food color. Beat until no white streaks remain. Cover doughs; refrigerate 30 minutes, or until firm.


    3. Roll chocolate dough into a fat log. Divide in quarters. Working with 1 portion dough at a time (wrap and refrigerate rest), roll into a 3⁄4-in.-thick rope. Spread red nonpareils on a sheet of wax paper. Roll rope into nonpareils to coat; wrap rope in foil. Repeat with remaining chocolate dough, then the green dough and green nonpareils. Place ropes on a baking sheet; refrigerate at least 2 hours, or until firm enough to slice neatly.


    4. Heat oven to 350ºF. Have baking sheet(s) ready.


    5. Slice 1 rope at a time into 1⁄4-in.-thick rounds. Place 1 in. apart on ungreased baking sheet(s). Bake 8 to 10 minutes until set. Remove to wire racks to cool.


    Planning Tip: Can be prepared through Step 3 up to 2 weeks ahead. Store baked cookies airtight at room temperature up to 3 weeks, or freeze up to 3 months.

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