Archive for the ‘Peppermint Recipes’ Category
Peppermint Bark Brownies
Peppermint Pattie Chex Mix
Peppermint Drop Cookies
Vanilla Peppermint Cupcakes
Three Layer Peppermint Cake
Chocolate-Dipped Peppermint Biscotti
- 1 stick butter, softened
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons peppermint extract
- 2 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 cups semisweet chocolate chips
- 6 candy canes, crushed
Preheat oven to 350 degrees. Cream butter and sugar in a large bowl. Add eggs, one at a time, beat until incorporated. Add extract. In a separate bowl, combine flour, salt, and baking powder. Gradually add flour mixture to egg mixture, beat until dough forms and flour has been incorporated.
Turn dough onto a baking sheet lined with parchment paper. Form a rectangular log (or two logs, for smaller biscotti) about 12 inches long and 1 inch thick. Bake until dough is a light golden brown, about 25 to 30 minutes. Cool on a wire rack for 10 minutes.
Using a serrated knife, cut the log diagonally into 1/2 inch wide pieces. Return to the parchment lined baking sheet, cut side down, and bake for an additional 10 to 15 minutes, until biscotti is firm.
Melt chocolate chips over slow heat. Use a spatula to spread chocolate over one side of biscotti, then sprinkle with crushed candy canes. Chill until set, about 30 minutes.
1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped
- Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
- Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract.
- Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
- Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes.
- Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk. Alternately, form dough into tablespoon-sized balls with your hands. Freeze the balls for about 15 minutes, then press flat with a glass.
- Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
- Sift crushed candy, and separate larger pieces from dust, reserving both.
- Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.