Make and Share Craft Tutorials
About
Published
about 4 years ago
Time
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Perfect for Saint Patty's Day!
Tags
Crafts
Recipe
Ingredients
- 16 ounce Semisweet Chocolate Chips
- 8 ounce White Chocolate chips
- 1 cup and 2 tablespoons Flour
- 1 stick Unsalted Butter
- 1 cup Granulated Sugar
- 1 large Egg(s)
- 1 cup Unsweetend Cocoa Powder
- Confectioners Sugar
- 2 drops Peppermint Oil or 1/2 tsp exctract
- 1 cup Heavy Cream
- Project Cost
- Cheap
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1
In a bowl cream butter and sugar until completely smooth. I used an electric mixer on medium speed. :)
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2
Add your egg!
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3
In another bowl, whisk the cocoa powder and flour together.
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4
Add the cocoa mix to the butter and flour. Mix them until they are well blended.
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5
Divide the dough in half and wrap each half separately in plastic wrap.
Flatten each half into a disk and chill it in your refrigerator until FIRM. This will take AT LEAST 1 hour.
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6
Preheat your oven to 350*F.
Line your baking sheets with parchment paper.
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7
Sprinkle your confectioners sugar over a clean work surface. Roll out your dough with a rolling pin until it is 1/8 inch thick.
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8
Use a cookie cutter, preferably something round, to cut out your cookies.
Space them on the baking sheets half an inch apart.
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9
Chill any trimmings you might have again before you try to roll them out. If the dough isn't cool enough it will just melt when you try to roll it and the cookies won't separate when you cut them out. :(
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10
Bake your cookies about 10-13 minutes depending on your oven or until you can smell CHOCOLATE! :D
Transfer the cookies to racks to cooool.
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11
While your cookies cool, bring your cream to a boil in a small saucepan. This only takes a few minutes to do so don't start until your cookies are almost ready to come out of the oven!
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12
Add the semisweet chocolate chips to the cream and stir them in with a wooden spoon or rubber spatula until they are completely melted.
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13
Add your peppermint oil when you think you're just about done and stir it in.
When it's all nicely melted and mixed, remove from heat and let it cool (about 20 minutes).
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14
Flip over every other cookie and pipe or spoon about one teaspoon onto all of the flipped over cookies.
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15
Top the newly creamed cookies to make a sandwich and let chill for ten minutes so that they can bond.
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16
While your cookies cool, melt the white chocolate. You don't need to add cream, just food coloring.
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17
When it's fully melted, take a spoon and drizzle the colored, melted chocolate over your cookies in a crisscross pattern.
Let cool and viola! Peppermint Criss Cross Cookies! :D
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