Holiday Peppermint Thins
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa ⓘ
- 1 1/4 teaspoons baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1 1/4 cups powdered sugar ⓘ
- 3/4 cup Land O Lakes Butter, softened ⓘ
- 1 Land O Lakes Egg ⓘ
- 1 teaspoon peppermint extract ⓘ
- 15 ounces vanilla or chocolate-flavored candy coating (almond bark) ⓘ
- Holiday decorator candies ⓘ
- Hard peppermint candies, coarsely crushed ⓘ
Instructions
- Combine flour, cocoa, baking powder and salt in bowl until well mixed; set aside.
- Combine powdered sugar and butter in another bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add egg and peppermint extract; continue beating until well mixed.
- Add flour mixture gradually; beating at low speed until well mixed.
- Divide dough into thirds.
- Shape each into a ball; flatten slightly.
- Wrap each in plastic food wrap; refrigerate at least 2 hours or overnight until firm.
- Heat oven to 375F.
- Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
- Cut with 2-inch round cookie cutter.
- Place 1 inch apart onto ungreased cookie sheets.
- Bake 6-8 minutes or until set.
- Remove to cooling rack.
- Cool completely.
- Place candy coating in bowl; microwave 60-90 seconds, stirring often, until smooth.
- Place waxed paper onto flat surface.
- Dip each cookie into warm coating; shake off excess.
- Place onto waxed paper.
- Immediately decorate as desired.
- Let stand until coating is set.
- Store between layers of waxed paper in loosely covered container.
Nutrition & Diet Analysis (per serving)
772
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).