Chocolate Peppermint Cookies

December 28, 2007

Peppermint CookiesSo I am so sorry this has been so long in coming! To say it has been crazy in my household is an understatement. Alas though I have found the time to sit down and share this recipe with everyone. This is a recipe was a huge success! Everyone who ate one of these cookies really enjoyed them.

I originally got the idea from Bake or Break’s Chocolate Peanut Butter Munchies recipe and from the fact that I love peppermint ice cream in my hot chocolate. And so I came up with this recipe. The chocolate part is pretty much the same and the Chocolate Peanut Butter Munchies chocolate part.

Chocolate Peppermint Cookies

Peppermint Cookie
1/2 cup butter
1 cup flour
1 teaspoon. vanilla extract
2 teaspoon. peppermint extract

Chocolate Cookie
2 cups flour
1/2 cup baking coco
1/2 teaspoon baking soda
3/4 cup butter
heaping 1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
2 teaspoons peppermint extract

Fudge Frosting
2 tablespoons butter
1/4 cup baking coco
1 teaspoon vanilla extract
1 teaspoon peppermint extract
powdered sugar
crushed peppermint candies

Preheat oven to 350 degrees. Mix all of the peppermint cookie ingredients together. Form dough into 30 balls. set aside. To start making the chocolate cookie, in a separate bowl stir flour, coco and baking soda together. In another mixing bowl, mix butter, white sugar and brown sugar until smooth. Add egg, vanilla, peppermint and milk to the sugar mixture. Gradually add flour mixture until a soft dough is formed. Form chocolate dough into 30 balls. Flatten each chocolate ball and place a peppermint ball on top. Form the chocolate dough completely around the peppermint ball. Roll into a ball again. Place on a cookie sheet and flatten with a glass. Repeat with the rest of the dough. Place cookies 2 inches apart on a parchment covered cookie sheet. Bake for 10 – 15 minutes. Cool completely.

In a sauce pan melt the butter to make the fudge frosting. Add coco, vanilla and peppermint. Add about 1 cup powdered sugar until desired consistency is reached. Fudge should be thick but spreadable. If the frosting gets too think add milk to thin it out. Frost each cookie with fudge frosting and then sprinkle the crushed peppermint candies over them.

Peppermint Cookie

Peppermint Cookie
These cookies are so festive and pretty. I hope you like them as much as my family does!

 Enjoy! grin.

Lemon Drop Cookies

December 12, 2007

Lemon Cookies1Lemon Drops are my drink of choice. There is something about the smoothness of the vodka mixed with the tartness of the lemon and the crunch of the sugar crystals that gets me every time. It has a way of reminding me of lazy summer days and childhood lemonade stands. And if you make this drink with vanilla vodka instead of regular vodka…it’s absolutely amazing! sigh. So, my goal…to make a cookie that gave me the same lazy summer feeling minus the alcohol. And although I can’t say I totally succeeded  the cookies are still pretty good. As always let me know if you have any improvements.

Lemon Drop Cookies

3 1/4 cups flour
1 cup butter
1 cup white sugar
1 egg
6 tablespoons lemon juice
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon baking powder
3 drops yellow food coloring
pinch of salt

Glaze
3 tablespoons lemon juice
1 tablespoon vanilla extract
1/2 tablespoon almond extract
1 1/2 cups powder sugar
3 drops yellow food coloring
milk

sugar crystals or raw sugar

In medium bowl mix flour, salt and baking powder. In a separate mixing bowl cream sugar, butter, egg, vanilla extract and almond extract until smooth. Mix in lemon juice and yellow food coloring to butter mixture. Slowly add flour to mixture until the mixture forms a ball. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 2 hours or until cookie dough becomes hard. Cut rectangle into even slices. For harder cookies make the slices thinner. For softer cookies make the slices thicker. Preheat oven to 325 degrees. Bake for 20-25 minutes. Cool Completely.

In a medium sized sauce pan add all of the glaze ingredients except milk. Stir constantly over low heat. Add milk until you reach desired consistency. The glaze should be slightly runny.

Frost the cooled cookies with glaze and decorate with sugar crystals

These cookies are pretty tart. I like them that way but next time I make them I might try adding less lemon juice and more sugar. I also might take the lemon juice out of the glaze altogether and just use milk. I frosted these 2 different ways to see which one I liked better. The edged one looks really cute but then you don’t get as much frosting.

lemon cookies 2

lemon cookes 3

The verdict is still out on these. For Sunday dinner my father bought a cake from an auction so I just dropped these cookies off to my parents today. I’ll let you know what they think. But the husband actually tasted them even though he swears he doesn’t like dessert and he said they were pretty good. Hope you like them too!

Enjoy. grin. :)