Holiday Cookies: Chocolate Candy Cane Cookies

As we get ready for the holidays, I’m going to alter my typical plans a bit, and offer up some Holiday Cookie recipes for you to use, or simply read about — if that happens to be your thing. Once a week, every week before Christmas, I’ll offer up one cookie recipe. ‘Cause I loves me the holiday cookies.

Some of you may recognize these cookies from the December 2005 issue of Bon Appetit. Two things become relatively clear from this fact:

  1. My taste is holiday cookies border on the non-traditional
  2. My picture taking skills are still far below those who photograph for the Conde Nast corporation.

I can live with both of these facts.

The cookies were…okay.I’d probably ensure the candy canes were crsuhed a little finer next time. Other than that, they were not bad. Not great, but not bad.

Cookies

  • 1 3/4 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 large egg

Buttercream Filling

  • 1 cup powder sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 3/4 teaspoon peppermint extract
  • 2 drops (or more) red food coloring
  • 4 oz crushed peppermint or candy canes

In a medium mixing bowl, combine the flour, cocoa powder and salt. Set aside.

In another medium mixing bowl, blend the butter and sugar. Use of a hand electric mixer is highly recommended for this task. Once the sugar is thoroughly incorporated, add the egg and mix well. Add the dry ingredients and beat until well blended. Refrigerate for one hour.

Pre heat oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Scoop out the dough by level tablespoons. Roll into a ball and place upon the paper, spacing about 2 inches apart. Using the bottom of a glass, flatten each ball into a small disk.

Place in the oven and bake for 10-11 minutes, to where the cookies no longer look “wet”. Remove from oven and all to cook on cookie sheet for 5 minutes. After five minutes, place on cooling rack to finish cooling.

Filling

Beat together powdered sugar and butter in a medium bowl until well blended. Add peppermint extract and two drops of food coloring. Beat until until pink and well blended.

Spread 2 teaspoons of filling on one side of a cookie. Place another cookie ontop and smoosh together, getting an “oreo cookie” type of look. Repeat with remaining cookies until filling is kaput.

Place crushed candy canes on a plate. Roll edges of cookies through the candy crumbs.

Makes roughly 18 cookies

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