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Christmas: Chocolate Peppermint Cookies

Source of Recipe


Southern Lady magazine (November / December 2008)



List of Ingredients



• ¾ cup butter
  
• 4 (1-ounce) squares baking chocolate, chopped
  
• 1¾ cups sugar
  
• 4 large eggs
  
• 1 tsp vanilla extract
  
• 2 cups all-purpose flour
  
• ½ cup unsweetened cocoa powder
  
• 2 tsp baking powder
  
• ½ tsp salt
  
• 1 (11-ounce) package white chocolate morsels
  
• 3 Tbsp vegetable shortening
  
• Crushed peppermint candy
  






Instructions



1. In a medium bowl, combine butter and chocolate. Microwave on High in 30-second intervals, stirring after each, until chocolate is melted and smooth, about 1½ minutes total. Let cool slightly.
   
   
2. In a large bowl, combine sugar, eggs, and vanilla. Beat at medium speed with an electric mixer until fluffy. Beat in chocolate mixture. In a medium bowl, combine flour, cocoa powder, baking powder and salt. Gradually add to sugar mixture, beating until combined; dough will be very sticky. Cover dough with heavy-duty plastic wrap; freeze for 2 hours.
   
   
3. Preheat oven to 350° F. Line baking sheets with parchment paper.
   Roll dough into 1-inch balls. Place dough 3 inches apart on prepared baking sheets. Using a flat-bottomed glass dipped in sugar, flatten cookies to ¼-inch thickness. Bake for 12 to 14 minutes, or until edges are set and cookies begin to crack on top. Let cool on pan for 2 minutes. Remove from pan, and let cool completely on wire racks.
   
   
4. In a medium bowl, combine white chocolate morsels and vegetable shortening, microwave on High in 30-second intervals, stirring after each, until melted and smooth (about 1 minute total).
   
   
5. Dip half of each cookie in white chocolate mixture, allowing excess to drain. Place cookies on waxed paper, and sprinkle white chocolate half of cookie with crushed peppermint. Let stand for 1 hour, or until white chocolate is set.
   
   Makes about 4½ dozen.