Skip to content
December 14, 2008 / Tony

Chocolate Candy Cane Cookies

BLOGGER:  TONY

Chocolate Candy Cane Cookies

I think these sandwich cookies will be a bigger hit with the kids than with adults.  They’re a little whimsical with the crushed peppermint candies dusted on the edge of the cookies and very sweet due to the decent amount of frosting in the middle.  I am looking forward to sharing them with some of my little nieces and nephews.  And yes, that is Katleyn’s hand.  Here’s the recipe:

Chocolate Candy Cane Cookies, from this recipe at Epicurious

 1 3/4 cup all-purpose flour

1/2 cup unsweetened cocoal powder (preferably Dutch-process)

1/4 tsp salt

1 cup sugar

3/4 cup unsalted butter, room temperature

1 large egg

1 cup plus 2 T powdered sugar

3/4 cup unsalted butter, room temperature

3/4 tsp peppermint extract

3 drops red food coloring

1/2 cup crushed hard red or green peppermint candies

Whisk flour, cocoa, and salt in medium bowl to blend. 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.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. 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). 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.

Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

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.)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: