As one of the hostesses of my school's annual cookie exchange party, I'm feeling the pressure to bring something that will really impress. When I got my little holiday mailer from Bon Apetit magazine back in November, I knew I'd found a winner. It uses chocolate and peppermint, one of my favorite holiday flavor combinations, and it presents in such a fun and festive way.
While delicious, I will warn you--these are quite rich. One sandwich cookie is very close to too much. I'm very glad I made them this way for the presentation factor at the party. Next time I make them, though, I might make half of them as sandwiches and half as single frosted cookies with the candy cane on top.
Chocolate Candy Cane Cookies
"Bon Apetit", December 2005
Ingredients:
For the cookies:
1 3/4 c. all-purpose flour
1/2 c. unsweetened cocoa powder (preferably Dutch-process)
1/4 tsp. salt
1 c. granulated sugar
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
1 large egg
For the filling:
1 c. plus 2 TBSP powdered sugar
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
3/4 tsp. peppermint extract
2-3 drops red food coloring
1/2 c. crushed candy canes
Directions:
For cookies:
1. Whisk flour, cocoa, and salt in medium bowl to blend.
2. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
4. Scoop out dough by level tablespoonfuls, then roll into smooth balls. (I used a small cokie scoop.) Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack).
5. Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp.) Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
For filling:
1. Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2-3 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired.
2. Spread two generous teaspoons filling evenly over flat side of one cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
3. Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling).
**Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.
yield: 15 sandwich cookies
While delicious, I will warn you--these are quite rich. One sandwich cookie is very close to too much. I'm very glad I made them this way for the presentation factor at the party. Next time I make them, though, I might make half of them as sandwiches and half as single frosted cookies with the candy cane on top.
Chocolate Candy Cane Cookies
"Bon Apetit", December 2005
Ingredients:
For the cookies:
1 3/4 c. all-purpose flour
1/2 c. unsweetened cocoa powder (preferably Dutch-process)
1/4 tsp. salt
1 c. granulated sugar
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
1 large egg
For the filling:
1 c. plus 2 TBSP powdered sugar
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
3/4 tsp. peppermint extract
2-3 drops red food coloring
1/2 c. crushed candy canes
Directions:
For cookies:
1. Whisk flour, cocoa, and salt in medium bowl to blend.
2. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
4. Scoop out dough by level tablespoonfuls, then roll into smooth balls. (I used a small cokie scoop.) Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack).
5. Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp.) Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
For filling:
1. Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2-3 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired.
2. Spread two generous teaspoons filling evenly over flat side of one cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
3. Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling).
**Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.
yield: 15 sandwich cookies