This recipe is one I just learned about last weekend at the cookie swap… I just didn’t think I’d need it so soon.
So when I got back from the cookie swap on Sunday, I was redistributing the cargo I came home with to make mixed plates to give away and I asked the fiance if he wanted to bring a plate to work. He said no because they would be having a cookie contest later.
Fast forward to Wednesday (after I’ve done groceries on Monday, mind you) and he lets me know the cookie thing is going to be Friday — like two days later. Grr….
Well these are simple to throw together with what you have in your house with the exception of the peppermint. Fiance picked up candy canes on the grocery store on the way home from work, but you could also probably grab gas station peppermints too.
The base is a basic sugar cookie: I took my recipe from “Betty Crocker’s Cookbook: 1200 recipes for the way you cook today.”
There’s two sugar cookie recipes, a tradition roll and cut version (good for festival shapes) and a no-roll version (which is what I used). The recipes calls for you to roll the ball of dough in sugar before baking, but since you’re gonna dunk these in chocolate and sprinkle with peppermint, I skipped it.
Soft no-roll sugar cookies
1 cup granulated sugar
1 cup powdered sugar
1 cup butter, softened
3/4 vegetable oil
2 tablespoons milk
3 teaspoons vanilla
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
Mix all ingredients. Refrigerate dough for at least 2 hours.
Shape into balls, place on ungreased cookie sheet and press flat (about 1/4-inch thick with the bottom of a cup.
Bake at 350 for about 13 minutes.
Betty says this should make 3.5 dozen cookies, but I got closer to 6.
For the additional part, let the cookies cool complete.
In a double boiler, melt white chocolate bits. I used about 24 oz. for all the cookies. I also added about 3 tablespoons of canola oil to keep the chocolate liquidy while dunking.
In a blender, I crushed about 60 of Bob’s mini candy canes (a box and a half of these).
Take a cookie, dunk halfway in white chocolate. Then, stick top half of chocolate in peppermint chunks.
Place on waxed paper and let the chocolate harden. Then you’re good to go.