Wednesday, December 8, 2010

Peppermint Dips

I don't like to get started on cookies too early but with everyone making cookies on blogs- I just had to. My goodness you guys tempt me too much. I made these last weekend. I made some changes to the original recipe as I found it to be far easier this way.

Peppermint Dips
Adapted from this recipe at Cooking Light
1 cup unsalted butter, at room temperature
1 1/3 cups sugar
3 cups flour, plus more for rolling
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg plus 2 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract

20 to 25 drops red food coloring
15 to 20 drops green food coloring
10 ounce white chocolate, finely chopped
5 ounces peppermint candy canes or peppermint candies, finely crushed

Beat butter and sugar until pale and fluffy, about 4 minutes. Meanwhile, sift flour, baking powder, and salt into a separate bowl. With mixer running, add egg and yolks one at a time, beating well after each addition. Add vanilla and mint. Slowly add flour mixture and beat on low just until combined.

Remove two thirds of the dough from the mixer or bowl. Add the red food coloring to the mixture in the bowl.  Once the red has been fully incorporated; shape into a disk and set aside. Clean mixing bowl and paddle attachment. Put last third of dough in mixing bowl and beat in green food coloring; shape into a disk and set aside.

Draw a 6- by 8-in. rectangle on a sheet of waxed paper. Turn sheet over and lightly flour it. Working with one disk at a time, put dough in center of rectangle. Using a lightly floured rolling pin, your fingers, and a pastry scraper or a ruler, roll and shape each disk to fit rectangle. Lay red dough rectangle down then lay the white dough on top and finally the green. (Or whatever order your little heart desires). Chill the layers at least 30 minutes and up to overnight. Let sit at room temperature for 5 minutes before continuing.

Peel waxed paper from the dough. Gently roll dough stack with a rolling pin to seal layers, then trim uneven edges with a very sharp knife.  Slice 1/4 slabs off of the rectangular dough.  Cut that slab into 2 or 2 1/2 pieces as cookies.  Place on ungreased baking sheet and bake at 350 F for 8 - 10 minutes.

When cookies have cooled completely, dip tips of cookies in melted white chocolate and then into the crushed peppermint.  The cookies freeze well.


vanillasugar said...

lori with all these fabulous posts you keep tempting us with i will have to find out where you live. i mean seriously. lol

Avril said...

Amazing Lori! Those are some seriously beautiful cookies....I'm very impressed! :-)

Les rêves d'une boulangère (Brittany) said...

Very Christmas-y and gorgeous

Anncoo said...

Very beautiful cookies. Love the three colors :)

kat said...

Such pretty cookies!

The Blonde Duck said...


shaz said...

You can count this post as temptation! The cookies are so pretty, and so festive. Well done.

grace said...

how lovely! chocolate and peppermint are pretty tasty together, but for me, nothing tops white chocolate and peppermint. very nice, lori.

Ingrid said...

I know I can't stand it! All these yummy looking cookies and no one to bake them for me.