Peppermint-Dark Chocolate Slice and Bake Cookies
Introduction
Move over, gingerbread. There's a new favorite treat on the holiday cookie tray!
Ingredients
1 large egg
1 egg white
1/2 tsp vanilla extract
2 sticks I Can't Believe It's Not Butter cooking and baking blend, softened
3/4 cup granulated sugar
1 1/2 cups whole wheat pastry flour*
1 cup white whole wheat flour
1/2 cup dark chocolate chips
4 sugar-free candy canes
*(available at most larger grocery stores; we found it in bulk at Whole Foods)
1 egg white
1/2 tsp vanilla extract
2 sticks I Can't Believe It's Not Butter cooking and baking blend, softened
3/4 cup granulated sugar
1 1/2 cups whole wheat pastry flour*
1 cup white whole wheat flour
1/2 cup dark chocolate chips
4 sugar-free candy canes
*(available at most larger grocery stores; we found it in bulk at Whole Foods)
Directions
Preheat oven to 375 degrees Fahrenheit.
Mix eggs and vanilla in a small bowl. Beat butter blend in an electric mixer and slowly add sugar. Beat until smooth. Add egg mixture and blend until incorporated. Add the flours and blend on low until a dough is formed.
Divide the dough in half. Place a piece of plastic wrap on the counter. Place half of the dough on the wrap. Using a floured hand shape into 9-inch long roll. You can shape into rectangle, square or pyramid, depending on the shape of cookie you desire. Cover with plastic wrap and chill for 45 minutes, or until dough is firm. Repeat with the rest of the dough.
Line cookie sheets with parchment paper or use silicone baking mats. Slice dough into 1/4 pieces. To assure even baking, place 1 pan on upper-middle rack and 1 pan on lower middle rack. Bake for 5-7 minutes. Rotate cookies front to back and change racks. Continue baking until golden brown about another 7 minutes. Cool on rack.
Melt the chocolate chips. Crush the peppermint by placing in ziploc bag and lightly hit with a rolling pin. Spread 1/3 of the cookie with melted chocolate and sprinkle with small amount of crushed peppermint.
Yield: 6 dozen cookies
Mix eggs and vanilla in a small bowl. Beat butter blend in an electric mixer and slowly add sugar. Beat until smooth. Add egg mixture and blend until incorporated. Add the flours and blend on low until a dough is formed.
Divide the dough in half. Place a piece of plastic wrap on the counter. Place half of the dough on the wrap. Using a floured hand shape into 9-inch long roll. You can shape into rectangle, square or pyramid, depending on the shape of cookie you desire. Cover with plastic wrap and chill for 45 minutes, or until dough is firm. Repeat with the rest of the dough.
Line cookie sheets with parchment paper or use silicone baking mats. Slice dough into 1/4 pieces. To assure even baking, place 1 pan on upper-middle rack and 1 pan on lower middle rack. Bake for 5-7 minutes. Rotate cookies front to back and change racks. Continue baking until golden brown about another 7 minutes. Cool on rack.
Melt the chocolate chips. Crush the peppermint by placing in ziploc bag and lightly hit with a rolling pin. Spread 1/3 of the cookie with melted chocolate and sprinkle with small amount of crushed peppermint.
Yield: 6 dozen cookies
Number of Servings: 72
