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Ingredients
- 1 cup all-purpose flour
- 1/4 cup dutch process unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/2 cup soft unsalted butter
- 1/2 cup sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- TOPPING
- 6 oz semisweet chocolate, chopped
- 1 tbsp canola oil
- 1/2 cup (3oz) crushed peppermint candy
Details
Servings 24
Preparation
Step 1
Preheat oven to 300 degrees. Sift flour, cocoa powder, baking powder and salt in a medium bowl and set aside. In a large bowl, beat the butter, and sugar with an electric mixer on medium speed until smooth and lightened slightly in color, about 1 minute. Mix in egg yolk and vanilla until well blended. Mix flour mixture just until flour is incorporated and mixture holds together.
Form dough into a 5 1/2 inch square, about 3/4 inch thick. Wrap dough in plastic wrap and refrigerate until cold and firm, about one hour. Remove dough square from refrigerator and use a large sharp knife to cut square in half. Then cut each half into twelve 2 3/4 inch long 1/2 inch wide strips and place them 1 inch apart on baking sheet lined with parchment paper. Bake cookies one sheet at a time until the tops feel firm, about 17 minutes. Cool cookies for 5 minutes on baking sheets. Use a wide metal spatula to transfer cookies to metal rack.
Melt semisweet chocolate over double boiler. Transfer chocolate to a small shallow bowl. Dip cookies in chocolate and sprinkle peppermint candies over top of cookie.
Store in metal tin.
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