3/4 cup powdered sugar
1 cup butter
2 tsp vanilla extract (or peppermint extract)
1 3/4 cups flour
1/2 cup cocoa (I use Hershey's Special Dark Cocoa)
6 oz chocolate (I used chocolate candiquick)
Peppermint Baking Chips
- Cream butter and sugar together until light and fluffy, about 3-4 minutes.
- Add vanilla and mix until smooth.
- Add flour and cocoa and mix until combined. Dough will be very thick.
- Place dough on parchment paper and shape into a log.
- Roll dough up into parchment paper and refrigerate for about an hour.
- Preheat oven to 350 degrees and prepare a cookie sheet by lining it with parchment paper or a non stick baking mat.
- Slice dough into about 24 cookies that are about 1/4 inch thick.
- Bake cookies for 9-11 minutes.
- Allow cookies to cool completely on a cooling rack.
- Melt chocolate in a bowl.
- Pour chocolate into a piping bag with a small round tip (or into a ziplock bag with a corner cut off) Drizzle chocolate over cookies.
- Sprinkle peppermint baking chips onto chocolate as you go - chocolate dries quickly
Recipe: Life, Love and Sugar
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