29 May 2009
Photo by RICK EGLINTON @ Toronto Star
From Denny: This little recipe is from the Toronto Star.
Makes 24 cookies.
From Food Editor Kim Honey: "I used President's Choice milk-and-white chocolate chips for dipping, but you can substitute any chocolate. It will take an hour or two to firm up, though you can put it in the fridge for faster results.
Make sure the dough log and slices are measured or the yield will be off. Adapted from The Farm Chicks in the Kitchen by Teri Edwards and Serena Thompson."
10 tbsp + 4 tbsp unsalted butter, softened
1/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg yolk
1 tsp vanilla extract
1 cup + 2 tbsp all-purpose flour
1/4 cup Dutch-processed cocoa
1/4 tsp salt
1 cup icing sugar
1-1/2 tsp peppermint extract
1 tsp or more milk or light cream
2 cups chocolate chips
Cream 10 tablespoons butter in large bowl with electric mixer on medium; add sugars and beat until fluffy. Beat in yolk and vanilla.
Add flour, cocoa powder and salt with mixer on low speed; beat until blended and dough is soft and pliable. Roll into 10-inch long log 2 inches in diameter. Cover in plastic wrap; refrigerate 1 hour.
Preheat oven to 375F. Cut dough into 1/4-inch slices; place 1 inch apart on 2 cookie sheets. Bake until just firm to the touch, about 6 minutes, rotating pans halfway through to ensure even cooking. Transfer to wire racks to cool.
Cream 4 tablespoons butter with icing sugar, peppermint and 1 teaspoon milk in small bowl. Thin with more milk until spreadable. Use 1 tablespoon sandwiched between 2 cookies.
Melt chocolate chips in small, deep microwavable bowl 30 seconds; stir. Repeat if necessary.
Dip each cookie halfway into chocolate; set upright on undipped edge on wax or parchment paper until firm.