diannecerkvenik64
Well-known member
A two (2) fisted cookie: Peppermint Patties
Cookies:
Ingredients:
2 cups unbleached all-purpose flour
½ cup unsweetened Dutch-process cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
Directions:
Step 1
• Sift flour, cocoa powder, baking soda, and salt into a medium bowl and set aside.
• In a large bowl, using an electric mixer on low speed, beat the butter and sugar until blended and lightened in color, about 2 minutes.
• Stop the mixer, and scrape the sides of the bowl as needed during mixing.
• Add the egg and vanilla and mix until blended, about 1 minute.
• On low speed, add the flour mixture, mixing just until it is incorporated and the batter looks smooth.
• Cover and refrigerate the dough for about 20 minutes to firm it slightly.
Step 2
• Position a rack in the middle of the oven.
• Preheat the oven to 325°.
• Line two baking sheets with parchment paper.
Step 3
• Roll heaping Tablespoons (3 level Tablespoons each) of dough between the palms of your hands into smooth 1 ½ inch balls, and place them 3 ½ inches apart on the prepared baking sheets.
• Using the palm of your hand, flatten the cookies to 2 ½ to 3 inch rounds.
Step 4
• Bake the cookies one sheet at a time until the tops feel firm and look dull rather than shiny, about 15 minutes.
• Cook the cookies on the baking sheets fro 5 minutes, and then use a wide metal spatula to transfer them to a wire rack to cool completely.
Dark Chocolate Coating:
Ingredients:
6 ounces semisweet chocolate, chopped (1 cup)
½ ounce unsweetened chocolate, chopped
1 ½ Tablespoons vegetable oil
Directions:
Step 1
• Put both chocolates and the oil in a heatproof container or the top of a double boiler, and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).
• Stir until the chocolate is melted and smooth.
• Remove from the water, let the chocolate coating cool, and thicken slightly, about 20 minutes.
Step 2
• Spoon the chocolate coating over the top of half of the cookies, (each Peppermint patty uses 2 cookies) using 1 Tablespoon per cookie.
• Using the back of the spoon to spread the chocolate evenly and coat them completely.
• If some chocolate drizzles over the cookie edges, that is fine.
• Let the cookie sit at room temperature until the chocolate is firm. Or to speed the firming of the chocolate, refrigerate the cookies for about 20 minutes, then remove them from the refrigerator.
Peppermint Filling
Ingredients:
½ cup (1 stick) unsalted butter, at room temperature
2 cups powdered sugar (confectioner’s sugar)
1 teaspoon vanilla extract
½ teaspoon peppermint extract
Directions:
Step 1
• In a large bowl, using an electric mixer on low speed, beat the butter, powdered sugar, vanilla and peppermint extract until smoothly blended, about one minute.
• The filling will be quite thick.
• Turn the plain cookies bottom side up (the one without the chocolate coating over the top of half of the cookie).
• Spoon a well-rounded tablespoon of filling into the center plain cookie bottom and carefully place the bottom of a chocolate-coated cookie on the peppermint filling, and gently press the cookie to spread the peppermint filling into an even layer.
• The peppermint filling will not reach the edges.
Step 2
• Wrap each cookie in plastic wrap and refrigerate for at least 2 hours.
• Serve Cold.
• The wrapped cookies can be stored in the refrigerator for up to 4 days.
Cookies:
Ingredients:
2 cups unbleached all-purpose flour
½ cup unsweetened Dutch-process cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
Directions:
Step 1
• Sift flour, cocoa powder, baking soda, and salt into a medium bowl and set aside.
• In a large bowl, using an electric mixer on low speed, beat the butter and sugar until blended and lightened in color, about 2 minutes.
• Stop the mixer, and scrape the sides of the bowl as needed during mixing.
• Add the egg and vanilla and mix until blended, about 1 minute.
• On low speed, add the flour mixture, mixing just until it is incorporated and the batter looks smooth.
• Cover and refrigerate the dough for about 20 minutes to firm it slightly.
Step 2
• Position a rack in the middle of the oven.
• Preheat the oven to 325°.
• Line two baking sheets with parchment paper.
Step 3
• Roll heaping Tablespoons (3 level Tablespoons each) of dough between the palms of your hands into smooth 1 ½ inch balls, and place them 3 ½ inches apart on the prepared baking sheets.
• Using the palm of your hand, flatten the cookies to 2 ½ to 3 inch rounds.
Step 4
• Bake the cookies one sheet at a time until the tops feel firm and look dull rather than shiny, about 15 minutes.
• Cook the cookies on the baking sheets fro 5 minutes, and then use a wide metal spatula to transfer them to a wire rack to cool completely.
Dark Chocolate Coating:
Ingredients:
6 ounces semisweet chocolate, chopped (1 cup)
½ ounce unsweetened chocolate, chopped
1 ½ Tablespoons vegetable oil
Directions:
Step 1
• Put both chocolates and the oil in a heatproof container or the top of a double boiler, and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).
• Stir until the chocolate is melted and smooth.
• Remove from the water, let the chocolate coating cool, and thicken slightly, about 20 minutes.
Step 2
• Spoon the chocolate coating over the top of half of the cookies, (each Peppermint patty uses 2 cookies) using 1 Tablespoon per cookie.
• Using the back of the spoon to spread the chocolate evenly and coat them completely.
• If some chocolate drizzles over the cookie edges, that is fine.
• Let the cookie sit at room temperature until the chocolate is firm. Or to speed the firming of the chocolate, refrigerate the cookies for about 20 minutes, then remove them from the refrigerator.
Peppermint Filling
Ingredients:
½ cup (1 stick) unsalted butter, at room temperature
2 cups powdered sugar (confectioner’s sugar)
1 teaspoon vanilla extract
½ teaspoon peppermint extract
Directions:
Step 1
• In a large bowl, using an electric mixer on low speed, beat the butter, powdered sugar, vanilla and peppermint extract until smoothly blended, about one minute.
• The filling will be quite thick.
• Turn the plain cookies bottom side up (the one without the chocolate coating over the top of half of the cookie).
• Spoon a well-rounded tablespoon of filling into the center plain cookie bottom and carefully place the bottom of a chocolate-coated cookie on the peppermint filling, and gently press the cookie to spread the peppermint filling into an even layer.
• The peppermint filling will not reach the edges.
Step 2
• Wrap each cookie in plastic wrap and refrigerate for at least 2 hours.
• Serve Cold.
• The wrapped cookies can be stored in the refrigerator for up to 4 days.