Peppermint Cookies

December 19, 2009 at 1:54 pm (Uncategorized) (, , )

Again these are cookies from last year, but they were a hit! It was hard crushing the candy canes, but other than that they were a nice easy cookie.

Peppermint Chocolate Cookies
Rachael Ray

Ingredients
1 1/2 sticks unsalted butter, softened
1 1/2 cups powdered sugar
1 egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5-ounce bars dark chocolate, finely chopped (I used dark chocolate chips instead)
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies

Directions

  1. Using an electric mixer, beat the butter until soft. Turn the mixer to low and gradually add the powered sugar. Once creamy, beat in the egg.
  2. In a separate bowl, whisk together the flour, cocoa, and salt.
  3. With the mixer on low, add the flour mixture one third at a time, beating until smooth.
  4. Using parchment paper or silicone baking sheets, put the dough onto the baking sheet. Using your hands, shape the dough into a 12 inch long round log. Wrap tightly in plastic wrap and roll into a smooth and even log. Seal the ends and refrigerate for 30 minutes. Reshape the cylinder and refrigerate for 30 more minutes.
  5. Preheat the oven to 350°F. Line two cookie sheets with silicone baking sheets or parchment paper.
  6. Unwrap the dough. Using a sharp knife, slice the dough into 1/3 inch rounds. Place these rounds 1 inch apart on the cookie sheets.
  7. Bake until firm, 18 to 20 minutes.
  8. Remove the cookies from the cookie sheet, and cool completely.
  9. In a microwave-safe bowl, combine two-thirds of the dark chocolate with the oil. Microwave for 30 seconds then stir until smooth. If needed, heat at 10-second intervals. Stir in the remaining chocolate until smooth.
  10. Using a spoon, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and press in, gently. Let stand until set, about 2 to 3 hours.
  11. Package up and enjoy!

I would do these again, if I had the motivation to bake this year. They were really yummy. Just keep an eye on them in the oven, they go from done to burnt pretty easily, and it is hard to see.

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Palmier Cookies

December 19, 2009 at 1:34 pm (Uncategorized) (, )

Well, it has been a year, roundabouts, but I have really been slacking on the blogging front. I’ve had some recipes saved, ready to blog but I never quite got around to it.

These cookies are from the last holiday season. I have to say that they are one of my favorites and I make them on a whim every once in a while year-round. They are easy, cheap, taste fantastic. They just take a little planning ahead.

Cinnamon Palmiers Cookie
I Shot the Chef, though I know there are a ton of similar recipes out there

Ingredients

1 1/4 cup all-purpose flour
1 teaspoon salt
1 1/2 sticks unsalted butter, frozen
5 to 6 Tablespoons ice water
1 cup sugar
3 teaspoon cinnamon

Directions

  1. Stir together the flour and salt in a large metal bowl.
  2. Grate the frozen butter into the flour, gently tossing to get all of the butter coated. Once all of the butter is in, add 5 Tablespoons of the ice water evenly into the flour mixture. Gently stir with a pastry blender or fork until all of the water is incorporated. If necessary, add another tablespoon of water. When a small handful of dough holds together, it is ready. Do not overwork or add too much water to the dough.
  3. Form the dough into a 5-inch square. Wrap the dough in plastic wrap and chill in the fridge until firm (at least 30 minutes).
  4. Roll out the dough on a floured surface into a 15 by 8 inch rectangle. Brush off any excess flour and fold the dough into thirds (like a letter). Rewrap the dough and chill until firm, at least 30 minutes.
  5. With the sort side of the dough near you, roll the dough out again into a 15 by 8 inch rectangle. Fold the dough into thirds, like a letter, rewrap and chill until firm, another 30 minutes. Repeat the rolling and chilling process again.
  6. Roll out the dough again unto a 15 by 8 inch rectangle, fold the dough into thirds. With a sharp knife, half the dough crosswise. Wrap separately and chill for at least an hour.
  7. Stir together the sugar and cinnamon. Sprinkle a clean work surface with some of the cinnamon sugar, and place one of the chilled doughs on top. Quickly roll out the dough into a 16 by 12 inch rectangle. If the dough gets soft, chill on a baking sheet until firm. Sprinkle the top of the dough evenly with some cinnamon sugar. Fold the two opposite long sides of the pastry so that they meet in the center. Then fold in the same sides in the same manner. Then fold one half over the other (like a book) and press gently with the rolling pin to flatten. it will form a long, rectangular log. Sprinkle with additional cinnamon sugar.
  8. Chill on a baking sheet (uncovered) until firm for at least 30 minutes and up to 2 hours. Repeat with the remaining piece of dough and cinnamon sugar.
  9. When you are ready to bake, preheat the oven to 425°F with the rack in the middle. Line the baking sheet with parchment paper (I use silicone baking sheets).
  10. Cut one of the doughs crosswise into 1/4 inch thick slices with a sharp knife. Arrange slices cut side down, 1 1/2 inches apart on a baking sheet. Bake 7-9 minutes until puffed and golden around the edges (they will puff and expand in the oven). Remove the cookies from the oven and turn them over with a spatula. If they begin to unroll gently press to reshape when they have cooled a tad. Continue baking until they are golden (3 to 5 minutes).
  11. Transfer onto a rack and cool as they are done.
  12. Once they have cooled, enjoy!

I love these cookies. They are pretty simple, and they make a ton! I never knew that they were so easy.

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