MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peppermint Mocha Cookies
Categories: Cookies, Snacks, Desserts
Yield: 30 servings
MMMMM--------------------------COOKIES-------------------------------
1 3/4 c All-purpose flour
1/2 c Cocoa powder
1/2 ts Baking soda
1/2 ts Table salt
8 tb Unsalted butter; softened
- but still cool
3/4 c Granulated sugar
1/2 c Brewed espresso or strong
- coffee; cooled
1 ts Vanilla extract
MMMMM--------------------------FROSTING-------------------------------
6 tb Unsalted butter, softened
2 c Confectioners' sugar
2 tb Milk
1/2 ts Peppermint extract; to
- taste
2 dr Red food coloring
15 Crushed peppermint candies
This recipe, submitted by Angie Rumer and Joy Buckingham
of New Sharon, Iowa, was one of the winner of our 2005
Holiday Cookie Contest. Once cookies are frosted,
sprinkle them immediately with the crushed peppermint
candies; if you allow the frosting to dry, the candy
won’t stick to it.
FOR THE COOKIES: Adjust oven racks to upper-middle and
lower-middle positions and heat oven to 350 degrees.
Line 2 large (18" by 12") baking sheets with parchment
paper.
Sift flour, cocoa, baking soda, and salt together into
medium bowl. With electric, beat butter and sugar at
medium speed until light and fluffy, about 3 minutes.
Scrape down sides of bowl with rubber spatula. Add
cooled espresso and vanilla and beat at medium-low speed
until combined. Scrape down bowl. With mixer on low
speed, gradually add dry ingredients and mix until just
combined.
Roll dough into thirty 1" balls. Place 15 balls on each
prepared baking sheet, spacing them about 2" apart. Bake
until just set, rotating sheets from front to back and
top to bottom halfway through baking, 8 to 9 minutes.
Cool cookies on sheets for 2 minutes; transfer with
metal spatula to wire rack to cool completely, at least
30 minutes. (Cookies can be stored in airtight container
for up to 4 days.)
FOR THE FROSTING: With an electric mixer, beat butter at
medium-high speed until smooth, about 20 seconds. Add
confectioners' sugar and beat at medium-low speed until
most of the sugar is moistened, about 45 seconds. Scrape
down bowl and beat at medium speed until mixture is
fully combined, about 15 seconds. Scrape down bowl. Add
milk, peppermint extract, and food coloring and beat at
medium speed until incorporated, about 10 seconds, then
increase speed to medium-high and beat until light and
fluffy, about 4 minutes, scraping down bowl once or
twice. Frost cooled cookies and immediately sprinkle
each with crushed mints. (Once frosted, cookies are best
served within 1 day.)
RECIPE FROM:
https://www.americastestkitchen.com
Uncle Dirty Dave's Archives
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