![]() I make these every year for the holidays. If you indeed make 2 inch diameter cookies and cut them to 1/4", you get about half the yield the recipe indicates. Very dry cookie and not enough butter to act against the flour and egg content to make them rich tasting. Wish I had read reviews.they are kind of right. I was called on to make a cookie we wanted to call "Thin Mitts" for an election night event (in support of Obama, mind you.!! Make no mistake about that!) I was thinking I would do a chocolate shortbread and make it mint flavored, but found this recipe. I put some peppermint extract in the melted chocolate like other reviewers recommended, and I think that was a good move. I would have followed the advice to increase the peppermint in the dough. I wish I'd read the reviews before making. I'm NOT a cookie baker, but this is one of a handful in my recipe file.Ĭookies are ok. They are so much better than anything on the market, I've quit buying prepackaged mint cookies. A little time consuming but well worth the investment. Refrigerate in airtight container between sheets of parchment paper or waxed paper.) Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Stir chocolate in top of double boiler set over simmering water until melted and smooth. ![]() Transfer baking sheets with cookies to racks cool completely. Bake cookies until tops and edges are dry to touch, about 15 minutes. Place rounds on prepared baking sheets, spacing 1 inch apart. Cut logs crosswise into 1/4-inch-thick rounds. Unwrap cookie dough logs roll briefly on work surface to form smooth round logs. Line 2 baking sheets with parchment paper. Position 1 rack in center and 1 rack in top third of oven preheat to 350☏. ![]() Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Step 2ĭivide dough between 2 sheets of plastic wrap. ![]() Add dry ingredients and beat just until blended (dough will be sticky). Beat in peppermint extract and vanilla extract. Using electric mixer, beat butter in large bowl until smooth. Whisk flour, cocoa powder, and salt in medium bowl to blend. ![]()
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