CHOCOLATE PEPPERMINT COOKIES

By BobD

Ingredients

• For an added touch, finely chop peppermint candies or candy canes in a food processor, mix them with an equal amount of confectioners' sugar and coat the warm cookies by tossing them in the mixture.
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons peppermint extract
• 1/8 teaspoon salt
• 1/4 cup Dutch process unsweetened cocoa
• 1 1/2 cups all-purpose flour

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

Preheat oven to 350 degrees F.

Combine butter and sugar in large bowl. Using electric mixer set on high speed, beat until light. Add egg, vanilla, peppermint and salt and beat until light and fluffy. Reduce speed to low, mix in cocoa. Then add flour and mix until well blended.

Pack dough into cookie press. Fit with desired design plate. Press dough out onto ungreased baking sheets, spacing cookies 1 inch apart.

Bake until firm to touch, about 10 minutes. Transfer cookies to wire racks to cool. Store in airtight container at room temperature for up to 5 days.