If you read my November goals, you know I plan on creating/testing no less than 30 different cookie recipes in preparation for the holidays. I plan on bringing 3 varieties with me for the holidays, and want them to be SUPERIOR TO EVERY OTHER COOKIE EVER EATEN. (Or you know, tasty.)
Trying to figure out which recipe I wanted to make first was difficult. Then yesterday, while cleaning the kitchen and daydreaming about what it would be like to be alone when I go to the bathroom, it hit me: peppermint. If I start with my favorite flavor, I can
get all of the binging out of the way focus on the other flavors of the season. There are at least 2 types of gingerbread and eggnog cookies I want to test. Not to mention the pie, and at least one recipe without sugar in it. I think. Maybe. Can you have a turkey shaped sugar cookie for Thanksgiving? Better yet, who is going to stop me? The gobbler gestapo? Is Emeril Lagasse going to chase me down with butter and breadcrumbs and try to pull out my giblets? No. (that sounded dirtier than I meant it to.)
So, in order to fill my cavity quotient, I came up with these beauties.
I Didn’t Want To Be A Girl Scout, Anyway.
- 2& 3/4 cup flour
- 2 cup sugar
- 3/4 cup cocoa powder
- 2 eggs
- 1 cup butter
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- one bag of chocolate chips
- 1/4 cup butter
- 3/4 teaspoon peppermint extract
For cookies: cream butter and sugar together until light and fluffy. Add eggs one at a time. Add extracts and salt. Sift in dry ingredients slowly and combine. form into log on parchment or wax paper, chill until firm. slice and bake in a 350F oven for 14 minutes.
For frosting: melt chocolate chips in the microwave or double boiler, stir in butter and extract and frost cooled cookies.
Gild the lily- top with crushed peppermints
go crazy-dip cookies in melted chocolate and drizzle with dark chocolate.