Tired of sucking down all those peppermint confections?
We made the above using the cookie recipe from here
but the filling recipe from here
for the perfect marriage
of fudgy-not-too-sweet cookie
and the right-amount-of-butter frosting.
Just make sure you add some candy cane crumbs inside the filling as well.
Also, we like our crumbs fine.
But that's just us.
Delish!!!
ReplyDeleteyour so mean. I am trying to diet here!
ReplyDeleteThose look so yummy. Here is one of our favorites for you:
ReplyDeleteExotic Spice Cookies
2 1/4 cups all-purpose flour
2 1/4 teaspoons ground ginger
2 teaspoons baking soda
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup packed dark brown sugar
1/4 cup unsalted butter, room temperature
1/2 cup vegetable shortening, room temperature
1 large egg
1/4 cup honey
1 teaspoon rosewater
3/4 cup turbinado (raw) sugar, for rolling
Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended. Mix in the crystallized ginger. Set aside momentarily.
In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air). Add the egg, honey and rosewater and beat until blended. Stir in the flour mixture with a wooden spoon, mixing until just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350 degrees F. Lightly spray 2 cookie sheets with nonstick cooking spray. Spoon the turbinado sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 to 3 inches apart.
Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes. Cool on sheets 1 minute. Carefully transfer cookies to wire racks; cool completely.
i'm curious, did you use dutched cocoa as was recommended? i just learned the difference between dutch process/not last week...
ReplyDeleteanyway, you read my mind.
i've been wanting just the right recipe to use for peppermints.
thank you. see you SOOOON.
oooh, yum. I made the chocolate whoopie pies with mint filling and chocolate ganache that is featured in January's issue. They were awesome until I turned the oven on after I had stored them there wrapped in plastic. I even had to throw out the pan. :(
ReplyDeleteKATY!!!!!!!
ReplyDeleteOh my...oh, oh my...those are pretty much my dream cookies.
I just had a go at these - and while my cookie baking skills need some improvement, they turned out so tasty I'm in danger of having no room for dinner! :D
ReplyDelete