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Chocolate-Mint Cookies

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

 

Hands-on time 35 mins
Total time 2 hrs
Yield Makes about 4 dozen
Be sure to bake the cookies until they are crisp; the chocolate dough makes it harder to tell when they're fully cooked.

Ingredients

  • 3 cups all-purpose flour
  • 1 1/3 cups unsweetened cocoa
  • 1/2 teaspoon table salt
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon instant coffee granules
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 large eggs
  • Parchment paper
  • 1 cup crushed hard peppermint candies

How to Make It

  1. Stir together flour and next 2 ingredients. Beat butter and next 5 ingredients at medium speed with an electric mixer 3 to 4 minutes or until creamy. Add eggs, and beat until smooth. Add flour mixture, and beat just until blended.

  2. Divide dough into 2 equal portions. Flatten into disks between parchment paper. Roll each to 1/4-inch thickness; transfer to a baking sheet, and chill 30 minutes.

  3. Preheat oven to 350°. Place 1 dough disk on work surface, and remove top sheet of parchment paper. Cut with a lightly floured 2 1/2-inch round cutter, rerolling scraps once; place 1 inch apart on 2 parchment paper-lined baking sheets.

  4. Sprinkle 1 tsp. crushed peppermint candies onto each cookie. Repeat procedure with remaining dough and candy.

  5. Bake at 350° for 12 minutes or until firm. Transfer cookies to a wire rack, and cool.

  6. White Chocolate Linzer Cookies: Prepare as directed through Step Cut centers out of half of cookies with a lightly floured 1 1/2-inch round cutter. Sprinkle 1 tsp. crushed peppermint candies over each hollow cookie. Proceed with Step Spread 1 tsp. melted vanilla candy coating onto solid cookies; top with hollow cookies. Makes 2 dozen. Hands-on 45 min.; Total 1 hour, 40 min.