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Peppermint chocolate cookies
Published: 12/22/2008 10:21 AM
Last Modified: 12/22/2008 10:21 AM




If traditional cut-out sugar cookies are too sweet for your tastes, this rich, dark chocolate cookie may be the thing for you.

A swirl of dark chocolate and a sprinkling of peppermint give an elegant look to these cookies from the December/January issue of Every Day With Rachael Ray magazine.

These cookies are definitely on my Christmas to-do list.

PEPPERMINT CHOCOLATE COOKIES
Makes 16
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups confectioners' sugar
1 large egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
2 (3.5-ounce) bars dark chocolate, finely chopped
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies
1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners' sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.
2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.
3. Preheat the oven to 350°; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20
minutes. Let cool completely.
4. In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate
until smooth.
5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.




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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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