I made the executive decision to scale back the cookie making this year. In other years I have happily added to the sugar overload at our Christmas celebrations. I decided to leave the Christmas baking to those who are more gifted with it and only do what I felt like doing. This week I decided to make my first, and perhaps my only, batch of cookies this month. I didn't go with one of my previous standards, but tried something new. It was nice to bake without a deadline and just for fun.
from The Better Homes and Gardens New Cookbook 15th Ed.
-1 c butter, softened
-1 c granulated sugar
-1 t baking powder
-1/4 t salt
-1 t vanilla
-2 1/4 c all-purpose flour
-2 oz semisweet chocolate, melted and slightly cooled
-1 (4.67 oz package) layered chocolate-mint candies, finely chopped (1 cup)
-1/4 t peppermint extract
1. In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of the bowl. Beat in egg and vanilla until well combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
2. Divide dough in half. Stir melted chocolate into one dough portion. Stir chopped mint candies and peppermint extract into remaining dough portion. Dived each dough portion in half. Cover dough and chill for at least 1 hour until easy to handle.
3. Roll each peppermint dough portion into a 9 1/2 by 6-inch rectangle on wax paper. Roll each chocolate dough portion into a 9 1/2 by 6-inch rectangle on wax paper. Invert one chocolate dough rectangle on top of one peppermint dough rectangle; remove top layer of waxed paper. Roll up dough. Pinch dough edges to seal; wrap in plastic wrap. Repeat with remaining chocolate and peppermint dough rectangles. Chill dough rolls for 1 to 2 hours or until very firm.
4. Preheat oven to 375 degrees F. Lightly grease cookie sheets; set aside. Unwrap dough rolls; reshape, if necessary. Cut dough rolls crosswise into 1/4-inch-thick slices. Place slices 2 inches apart on prepared cookie sheets.
5. Bake in preheated oven for 6 to 8 minutes or until edges are firm and just starting to brown. Transfer cookies to wire racks and let cool.