Peppermint Stick Cookies
MISE en PLACE
6 oz Butter Flavored Crisco
8 oz (1 ⅓ cup) Sugar
1 Whole Egg
1 Egg White
1 ½ Tsp Peppermint Extract
2 ¼ Cups (12 oz) All Purpose Flour (scoop and sweep)
1 Tsp Baking Powder (aluminum free if you can)
½ Tsp Baking Soda
½ Tsp Kosher Salt
⅓ Cup Peppermint Sticks, broken. (plus 3 Tbls more for sprinkling)
⅓ Cup Chocolate Chips plus ½ tsp Neutral Oil or Coconut Oil
GEAR
Large Mixing Bowl
Silicon Spatula
Measuring Spoons, Measuring Cups
Cookie Pans, Parchment Paper
Purple Scoop*
Stirring (wooden) Spoon
Mixer
STEPS
1. Preheat oven to 375'
2. Using Mixer, Cream together Sugar and Crisco until light, fluffy. Scrape bowl.
3. Add in Whole Egg, Egg White, and Peppermint Extract. Mix until fully incorporated and
smooth. Scrape Bowl.
4. All remaining dry ingredients added in and then stirred by hand with the Stirring Spoon
until a dough is made and sides become clean.
5. Use a Red #24, scrape off excess, 3 x 4 on a half sheet pan with parchment
6. Lay a second sheet of parchment paper over scoops, use a second cookie pan to press
down and flatten cookies. This will make them bake evenly and look uniform.
7. Sprinkle small bits of Peppermint Stick on top of cookies. Put on center rack of oven, set
timer for 7 minutes. Bake only one pan at a time.
8. Rotate pan half way round, set timer for 4 more minutes.
9. Cookies should have browning edges and a bit more when done. Leave on pan to cool.
10. In a microwave safe bowl, melt chocolate chips with oil 15 seconds in the microwave, stir,
repeat until chocolate is smooth.
11. Move cookies on parchment closer together and further from the edges. Melted
Chocolate in a zip top bag, cut off the smallest bit of one corner and use as a pastry bag to
stripe the cookies. Hint, aim over and past the cookies.
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