For an added touch, finely chop peppermint candies or candy canes in a food processor, mix them with an equal amount of confectioners' sugar and coat the warm cookies by tossing them in the mixture.
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons peppermint extract
- 1/8 teaspoon salt
- 1/4 cup Dutch-process unsweetened cocoa
- 1 1/2 cups all-purpose flour
Preheat the oven to 350 degrees F.
Combine the butter and sugar in a large bowl. Using an electric mixer set on high speed, beat until light. Add the egg, vanilla, peppermint and salt and beat until light and fluffy. Reduce the speed to low, mix in the cocoa. Then add the flour and mix until well blended.
Pack the dough into a cookie press, fitted with desired design plate. Press the dough out onto ungreased baking sheets, spacing cookies 1 inch apart.
Bake until firm to touch, about 10 minutes. Transfer the cookies to wire racks to cool. Store in airtight container at room temperature for up to 5 days.
Serving size = 1 cookie
Recipe reprinted by permission of Kuhn Rikon. All rights reserved.
nutrition information per serving
55 calories; 3g total fat; 12mg cholesterol; 8mg sodium; 6g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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