I’ve had a recipe for peppermint cookies on this blog before, but these are different from the earlier ones. Our guest, Dale, wrote and asked me to post the recipe for last week’s peppermint sandwich cookies. They look like Oreo’s on steroids, but taste much better.
I make them medium size, then make sandwich cookies with the quick peppermint butter-cream.
Chocolate Peppermint Cookies
1 ¼ cup (2 1/2 sticks) butter
2 cups sugar
2 teaspoons vanilla extract or vanilla paste
2 cups flour
¾ cup Dutch cocoa
1 teaspoon baking soda
½ teaspoon salt
Beat the butter and sugar together until they are fluffy. Beat in eggs and extracts. Mix the flour, cocoa, soda and salt together and beat the mixture into the butter mixture. Drop by tablespoons full onto parchment lined cookie sheets. I use a scoop to get exactly even size domes. Bake for 9 minutes at 350F. Cool on cookie sheets, then again on cookie racks.
For the peppermint cream.
1 stick (1/2 cup) unsalted butter, creamed in an electric mixer
4 cups powdered sugar
1 Tablespoon peppermint extract
Cream the butter ’till light and fluffy. Beat in the extract and powdered sugar, one cup at a time. If the mixture doesn’t make frosting, beat in water, 1 Tablespoon at a time, until the mixture is creamy and frosting consistency. You could add a tiny drop of red food coloring if you want the frosting to be pink. I seldom do.
Or, the other wy to get these cookies is to come visit us at Leith Hall for a romantic weekend away.