Friday, December 14, 2007

11 more sugar-filled days...

Walking in a Winter Wonderland, somewhere on the back 40...


Once again, I bring you another cookie recipe. This one is easily one of my favourites because it involves chocolate and mint, a combination I simply adore! This recipe is fairly easy and, like the sugar cookie recipe, provides a multitude of cookies. Enough chatter, here's the recipe for:


Chocolate Mint Truffle Cookies

1 pkg. bittersweet chocolate (if you don't like really dark tasting chocolate, semi-sweet will do)
3/4 cup butter, no substitutions
1 1/4 cup sugar
2 eggs
1 3/4 cup all purpose flour
1/2 tsp. baking powder
approx 1/3 cup chopped candy canes or mint candies

In one bowl, melt the butter in the microwave. In another large bowl melt the chocolate in the microwave on medium (should take about 2 minutes). Stir chocolate until no lumps remain and then add butter to chocolate and stir until well blended. Stir sugar into the mixture. Add eggs, one at a time, mixing until well blended after each egg is added. Add flour and baking powder; mix well.
At this point the dough will be extremely soft and should be refrigerated in a covered bowl for at least 2 hours.

Once the dough is sufficiently chilled, preheat the oven to 350. Take a heaping teaspoon of dough and roll into a ball, approx. 1 inch in size. Place each ball about 2 inches apart on a non-stick cookie sheet.
Bake cookies for 9-11 minutes, taking care not to overbake. After removing from the oven sprinkle immediately (while the cookies are still soft) with chopped candy canes and push down slightly into the cookie. Cool completely and devour. It should make about 3 dozen cookies.

A note on the melting of chocolate...
It is very, and I mean very, easy to burn chocolate. When using the microwave to melt chocolate if you're afraid of burning it stop it halfway through melting and stir quickly then return to melting. This will give you a good idea how far along it is and whether or not you need to run it for a full minute more.
However, don't dilly-dally when you stop it mid-melt, as the chocolate can harden up quickly too and nobody likes lumpy melted chocolate.

These cookies are awesome for when you want to treat yourself, you know, like at breakfast.

Until next week, keep on art-ing and baking!

2 comments:

DrowseyMonkey said...

Great picture...but I'm glad I don't live up north anymore...we hardly have any snow here...altho it's coming. As for the cookie recipie...I use my oven as a storage space...but it sounded good!

Rita said...

I love the snow and cold air, it means that there aren't any little allergy bugs floating around and I can breathe again. :p
If your oven is otherwise preoccupied, maybe you can fanagle a relative into baking some of the cookies for you?