Peppermint Patty Cookies
Author: 
 
Makes about 3 dozen 2½-inch stars.
Ingredients
  • COOKIES:
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 1 tablespoon milk
  • 1 egg
  • 2 cups all-purpose flour (plus a little more, if necessary)
  • ⅔ cups unsweetened cocoa
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ***
  • PEPPERMINT PATTY
  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon peppermint extract
  • ½ teaspoon clear vanilla (optional)
  • 8½ -9 cups powdered sugar
  • ***
  • COATING:
  • 18 ounces dark chocolate
  • 1 tablespoon shortening
  • Milk or white chocolate, or colored icing for decorating. Or just use sprinkles!
Instructions
  1. COOKIES:
  2. Heat oven to 350 F.
  3. Cream together the butter and sugar.
  4. Add the vanilla, milk, and egg, and beat well.
  5. Add the dry ingredients (slow down there, Tiger...the cocoa will fly everywhere! Beat it on low until it's incorporated) and mix together well. It should be very soft, but if it's too sticky to handle, add up to 3 tablespoons extra flour.
  6. For best results, roll out between two pieces of lightly floured parchment until it's about ¼" thick.
  7. Cut with a star shaped cookie cutter (mine was 2¾" wide) and place ½"-1" apart on ungreased bafking sheet. Bake for 12-13 minutes. The cookies should be fairly firm. If they're still soft, give them another minute or two. They'll harden a bit as they cool.
  8. Allow the cookies to sit on the baking sheet for a couple of minutes and then transfer to a wire rack to cool completely.
  9. FILLING:
  10. Beat together the cream cheese and butter. Add peppermint extract and vanilla, if using, and mix well.
  11. Slowly add the powdered sugar, using a sturdy stand mixer and dough hook, if possible. If mixing by hand, stir in as much powdered sugar as possible, then place any remaining sugar on work surface and put the dough on top of it. Knead by hand until smooth. Add additional powdered sugar if dough is too sticky to roll.
  12. Work with half of the dough at a time, keeping the reamaining half tightly wrapped in plastic. Roll out ¼-inch thick between sheets of parchment that have been dusted with powdered sugar.
  13. Cut with the same star cookie cutter you used for the cookies. Place one piece of peppermint dough on each cookie. Using a mini-roller or your hands, make sure the dough goes all the way to the edge of the cookie. Press gently around the edge to make it rounded and smooth all the way around.
  14. Chill for at least one hour.
  15. Melt chocolate and shortening in the microwave at 15 second intervals, stirring each time, or in a small pan on lowest heat, stirring frequently.
  16. Turn each cookie over and dip the peppermint side into the melted chocolate, making sure the chocolate completely covers the peppermint. You don't need to coat the bottom of the cookie.. Allow excess to drip off, and place (cookie side down) on waxed paper or parchment. Chill until chocolate is firm. (If you are using sprinkles, add them before the chocolate hardens)
  17. Or, once chocolate is firm, drizzle with a contrasting color, using milk or white chocolate or a colored icing.
  18. Store tightly sealed in the refrigerator.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=5204