Holiday Cookies (6/8) -- Chocolate Peppermint Cookies

When I saw this recipe all I could think of was how much I didn't like white chocolate and didn't want to try them at first. Then I read an article about William Sonoma having a seasonal product that was very similar to this recipe. I then saw this as a challenge and I am SO glad that I ended up making them. The inside cookie tastes like a Girl Scout Thin mint cookie. The white chocolate dipped part goes really well with the inner mint chocolate cookie. My officemate thinks that they are the best of all the cookies I made. Also just in case you are wondering the white specks are from the whole wheat flour I used when rolling them out.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 5 tbsp butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 3/4 tsp pure peppermint extract
• 8 large candy canes, crushed
• 2 pounds white chocolate, coarsely chopped

Directions:

1. In a medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt.
2. In a large mixing bowl, beat together butter and sugar until smooth and creamy. 
3. Beat in whole egg until well combined, then mix in egg yolk. 
4. Add peppermint extract and mix until well incorporated. 
5. Add dry ingredients and mix until combined.
6. Evenly divide dough in half, then shape each into disks - wrap each in plastic wrap and chill until firm, at least 1 hour.
7. On a lightly floured surface, roll out 1 disk of dough 1/8" thick.
8. Preheat oven to 325 degrees F.
9. Cut out shapes and place cookies onto parchment-lined baking sheets. 
10. Re-roll scraps once, then cut out as many cookies as you can. 
11. Place cookies into the oven and bake until they are dry to the touch, about 11 to 14 minutes. 
12. Remove from the oven and slide cookies, onto wire racks to cool completely.
13. Place chopped chocolate into a large, heat-safe bowl - microwave for 30 second intervals stirring at the end of each time until the chocolate is soft.
14. Gently place a cookie or two into the melted chocolate, then use a fork to turn each cookie to coat. 
15. Lift cookies out with a fork, letting any excess chocolate drip off, and gently scrape the bottom against the edge of the bowl. 
16. Set onto parchment-lined baking sheets and immediately sprinkle with the crushed candy pieces. 
17. Let cookies rest at a cool room temperature or in the refrigerator to set the chocolate before serving.

Holiday Cookies (4/8) -- Glittering Lemon Sandwich Cookies

When I first saw this recipe I thought it would be great to try because I love lemon cookies. My husband not so much so I was hoping they would have just a hint of lemon to make us both happy. Turned out that the cookie wasn't very lemon flavored but the filling was. We had a great time picking the colored sugar to roll the dough in. As you can see we didn't decide on just 1 color.  Also when I made the filling it was pretty gooey and the sandwiches sort of slipped off. I suggest that you place the filling in the fridge to harden for 10-15 min before you start making your sandwiches and then placing the sandwich cookies in the fridge to harden the filling while they are together.

Ingredients:

For cookies:

• 1 1/3 cups all-purpose flour
• 2/3 cup cornstarch
• 2 sticks (1/2 pound) butter, softened
• 1/2 cup confectioners' sugar
• 1 tbsp grated lemon zest
• 1 tsp vanilla
• colored sanding sugars

For filling:

• 1 cup confectioners' sugar
• 1 tbsp grated lemon zest
• 1 tbsp fresh lemon zest
• 2 tbsp light corn syrup
• 1/2 stick (4 tablespoons) butter, softened

Directions:

1. Combine flour, cornstarch, and salt. Wisk until well distributed.
2. With stand mixer, beat together butter and confectioners' sugar until fluffy. 
3. Add zest and vanilla, then gradually add flour mixture. 
4. Mix at low speed just until dough forms.
5. Put sanding sugars in different bowls. 
6. Roll a teaspoon of dough into a ball and roll through sugar, turning to coat. 
7. Transfer to parchment lined baking sheet, spacing the balls 3/4 inch apart. 
8. Chill dough balls on baking sheets about 30 minutes to help them retain shape during baking.
9. Pre-heat oven to 350 degrees F.
10. Bake until tops are slightly cracked and bottoms are pale golden, 12 to 15 minutes. 
11. Transfer cookies to a rack to cool completely.
12. To make filling, beat together all filling ingredients in a large bowl with an electric mixer at medium speed. 
13. Use a butter knife to spread a little of the filling onto a cookie then sandwich it with another cookie, repeat for all the remaining cookies.