Thursday, December 16, 2010
Don't those look good? I think they do - and here's a little secret - they were great! The red swirls are flavored with Cinnamon Red Hot candy! Isn't that pretty cool? I had my doubts about the recipe, but they were really good.
The chocolate cookies are flavored with both vanilla and chocolate, and they have peppermint chocolate fudge filling. Don't be intimated by the fudge filling, it's really not difficult at all. I had visions of it being terrible, since for some reason, I can't seem to make chocolate fudge at all...
I would like to reference where I got these, but I can't find the sources. I found them written on a card in an old file cabinet of mine, with notes. I remember making them before, but really can't remember where I got the recipe (I'm sorry ;;).
Hope you all out there are having a great December!
Peppermint Fudge Cookies
For the cookies:
1 cup butter, softened
1 cup sugar
1/2 t. vanilla extract
1 t. peppermint extract (not peppermint oil)
2 1/2 c. flour
1/4 t. salt
1/2 t. baking powder
2 ounces unsweetened chocolate, melted and cooled
In a mixing bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Mix in egg, and vanilla. Stir in flour, salt, and baking powder.
Divide dough in 1/2. In 1/2 of the dough, add the unsweetened chocolate and the peppermint extract, and mix until well combined. Set aside.
For the plain dough, roll out on a floured board in a large rectangle, about 1/4" thick. Rectangle should be about 9x13. Set aside. Roll out chocolate dough the same size as the plain dough. Place the chocolate dough on top of the plain dough, and roll up. Refrigerate roll 2 hours until firm, or can be frozen for up to 3 months.
To bake cookies, preheat oven to 350. Line cookie sheets with parchment paper or a silpad. Slice cookies into 1/4" slices and place on baking sheet 1" apart. Bake 8-10 minutes until edges start to turn golden brown. Cool on wire rack
For the frosting:
1/3 c. milk
1/4 c. shortening
1 cup sugar
3 oz. unsweetened chocolate
1/2 t. peppermint extract
In a small pan, mix all ingredients but extract. Let chocolate and shortening melt over low heat. Once it is melted, raise heat to medium and heat to a rolling boil for 1 minute without stirring.
Remove from heat and add peppermint. Let cool without stirring about 30minutes. Beat until frosting is thick. Spread between cookies for a sandwich cookie.
Adapted from Betty Crocker
2 c. flour
1/4 t. salt
1/2 c. cinnamon red hot candies
1/4 t. salt
3/4 c. sugar
3/4 c. butter
In a food processor, process candies until finely ground. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Mix in egg. Add salt and flour and combine until mixed.
Divide dough in 1/2. Mix the ground candies into 1/2 and set aside. For the plain 1/2, roll out on a lightly floured board into a 15x10 rectangle. Do the same with the cinnamon dough. Place the cinnamon dough on top of the plain dough. Roll up tightly, wrap in plastic wrap, and refrigerate at least 2 hours, or up to 3 days. At this point, the dough can be frozen for up to 3months.
When you are ready to bake the cookies, preheat oven to 325. Line cookie sheets with parchment or a silicone pad. Slice cookies 1/4" thin and place on cookie sheet. Bake 14-16 minutes until they start to turn golden around the edges. Cool on cookie sheet for 5 minutes, then remove to cooling rack.