21 December 2010

In Case You've Got Nothing Else to do Tonight.

Tired of sucking down all those peppermint confections?
We made the above using the cookie recipe from here
but the filling recipe from here
for the perfect marriage 
of fudgy-not-too-sweet cookie
and the right-amount-of-butter frosting.
Just make sure you add some candy cane crumbs inside the filling as well.  
Also, we like our crumbs fine.
But that's just us. 


  1. your so mean. I am trying to diet here!

  2. Those look so yummy. Here is one of our favorites for you:

    Exotic Spice Cookies

    2 1/4 cups all-purpose flour
    2 1/4 teaspoons ground ginger
    2 teaspoons baking soda
    3/4 teaspoon ground cardamom
    3/4 teaspoon ground cinnamon
    1/2 teaspoon ground coriander
    1/4 teaspoon freshly ground black pepper
    3/4 teaspoon salt
    3/4 cup chopped crystallized ginger
    1 cup packed dark brown sugar
    1/4 cup unsalted butter, room temperature
    1/2 cup vegetable shortening, room temperature
    1 large egg
    1/4 cup honey
    1 teaspoon rosewater
    3/4 cup turbinado (raw) sugar, for rolling

    Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended. Mix in the crystallized ginger. Set aside momentarily.
    In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air). Add the egg, honey and rosewater and beat until blended. Stir in the flour mixture with a wooden spoon, mixing until just until blended. Cover and refrigerate 1 hour.
    Preheat oven to 350 degrees F. Lightly spray 2 cookie sheets with nonstick cooking spray. Spoon the turbinado sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 to 3 inches apart.
    Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes. Cool on sheets 1 minute. Carefully transfer cookies to wire racks; cool completely.

  3. i'm curious, did you use dutched cocoa as was recommended? i just learned the difference between dutch process/not last week...

    anyway, you read my mind.

    i've been wanting just the right recipe to use for peppermints.

    thank you. see you SOOOON.

  4. oooh, yum. I made the chocolate whoopie pies with mint filling and chocolate ganache that is featured in January's issue. They were awesome until I turned the oven on after I had stored them there wrapped in plastic. I even had to throw out the pan. :(

  5. KATY!!!!!!!
    Oh my...oh, oh my...those are pretty much my dream cookies.

  6. I just had a go at these - and while my cookie baking skills need some improvement, they turned out so tasty I'm in danger of having no room for dinner! :D


Be a lamb & tell me what's on your mind.