mint chocolate snowflake cookies are divine…

22 Dec

mint cookies urbanpocketknife

Moist chocolate mint cookies with a pretty mint icing on top!  Who could say no to these cookies at Christmas?  I’ve made several batches of these guys this holiday season and they’re quite addictive and double as great small gifts.  Although the recipe was intended to be wafer like, I made them a bit thicker to give it a texture closer to a brownie.

I’ve gotten the hang of icing and my kitchen turns into a factory whenever I’m making rolled cookies.  These cookies made it to the cookie swap I was a part of and they turned out pretty darn cute!

Here’s the recipe!

What you need!
1 cup flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 tbsp butter
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon peppermint extract

Royal Icing:
4 cups confectioner’s sugar
3 tbsp meringue powder
1/2 tsp peppermint extract
1/2 cup warm water
food colouring gels
What to do!
1.  Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
2.  Cream butter and sugar in another bowl until well combined, add egg and then yolk and mix well.  Add the peppermint.  Slowly add dry ingredients and fold until just incorporated.
3.  The dough will be super soft, shape it into two balls, wrap in plastic and put in fridge for at least an hour.
4.  Make sure you have lots of flour for this step.  Prepare your floured surface for rolling.  Roll out the dough to 1/4″ thickness and use cutters to cut out shapes.  I would not recommend using any cutters that are too fancy because this dough is quite soft and the edges of the cookie will be rounded once baked.
5.  Place the cookies on cookie sheets lined with parchment paper about 1″ apart from each other.  Place the trays in the fridge or freezer for about 5-10 minutes.  Always keep the dough in the fridge when not in use.  I only rolled out the scraps once more and then put the remnants in the fridge for future batches.
6.  Bake for 6 minutes and then turn the cookie sheets in the oven.  Bake for another 5 minutes or until they are dry to touch.  Let cool and place on cooling racks.
Making the icing!
In a large bowl, put in sifted confectioner’s sugar and meringue…give it a quick mix to combine.  Drizzle in the peppermint extract and slowly (a tablespoon at a time) add in the water.  You may not need all the water or you may need to add more.  Here are my rules for the perfect icing.
For outlines and detail, use the 10 second rule.  Glide a knife through the icing and begin counting, if it takes 10 seconds for the icing to go flat again, it is perfect.  I use 5 seconds for flood icing.  (Flood icing is used to fill in outlined portions of the design).  The trick is to make the entire batch of icing to 10 seconds, scoop out what you need and then add a teeny bit more water to make the remaining icing into 5 seconds.
mint chocolate cookies urbanpocketknife
Divide the icing according to how many colours you need and use a small dab of food colour gel to colour the icing.  A little goes a long way so just add a dab at a time, mix and add more if desired.
I used 4 icing bags, 1 white flooding icing, 1 white outlining, 1 turquoise outlining and 1 ultramarine blue outlining.  A #2 or #3 tip is great for outlining and you can use a #3 or #4 for flooding.
mint chocolate cookies urbanpocketknife
Some tips:
Wait until the cookies are fully cooled and outline them first!  Let it set a little and then go back and flood the insides.  Let that set and then use a contrasting colour to make designs on top.  Royal icing sets fast so by the time you’ve iced about 15-20 cookies, they’re set enough so you can go back and do the next step.  I let fully iced cookies set for about 4 hours before packaging them.

One Response to “mint chocolate snowflake cookies are divine…”

  1. itsacupcakeworld December 22, 2010 at 6:22 pm #

    Mint and chocolate are one of my favorite holiday flavor combinations. These look really great!

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