High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"On Dancer, On Prancer, on Peppermint Treats"
3/4 cup plus 2 tablespoons
Peppermint and chocolate make a wonderful taste combination. And these cookies are no exception. Died green and drizzled with melted chocolate, they would even make Santa sit up and say "Ho, Ho, Ho!"
butter, softened
1-1/2 cups confectioner’s sugar
3/4 teaspoon peppermint extract
2 squares unsweetened baking
chocolate, melted and cooled
slightly
1-1/2 cups all purpose flour
1-1/2 cups semisweet chocolate
chips
1 tablespoon milk
2 drops green food color
1/2 teaspoon vegetable
shortening
Preheat oven to 375E. In a large bowl, combine butter, 1/2 cup confectioner’s sugar, 1/4 teaspoon of peppermint extract and melted chocolate. Beat with an electric mixer until creamy.
Add flour; beat mixture until dough forms. Stir in 1 cup of chocolate chips by hand.
Shape dough into 1" balls. Place on ungreased cookie sheet, 2" apart. Dip the bottom of a glass into flour, and flatten each ball into a 1-1/2" circle.
Bake 5 to 7 minutes or until set. Remove from oven and let stand 2 minutes. Move the cookies to wire racks to cool completely.
For frosting, in a small bowl, combine remaining 1 cup confectioner’s sugar, 1/2 teaspoon peppermint extract, milk and green food coloring. With an electric mixer, beat on low until smooth. If necessary, additional more milk, one teaspoonful at a time, for desired consistency. Frost the cooled cookies and place on waxed paper.
Over low heat in a medium-sized saucepan, melt remaining 1/2 cup chocolate chips and vegetable shortening, stirring occasionally. Drizzle thin lines of melted chocolate over the frosted cookies. Let stand at least 30 minutes until chocolate is set.
Makes 42 cookies.
The obvious choice of tea to accompany these delightful cookies is Stash’s Chocolate Peppermint tea. It would be like having peppermint patties on your plate and in your cup all at the same time!
