Tomorrow is our big company holiday decoration contest! Our team has been scheming for our big reveal tomorrow morning- Think massive amounts of snowflakes, garlands, net lights hung from the ceiling, and apparently someone is bringing talking Santa Clauses? That just might be creepy.
I’ve been cutting out massive amounts of snowflakes and wouldn’t be surprised if my hand resembled the claw tomorrow.
Today’s treat is one part awesome chocolate sugar cookie, the other a quick dip in chocolate and a sprinkle of peppermint.
This has got to be the best chocolate sugar cookie dough. Tender, crisp, melt in your mouth- oh yum! For the chocolate, use any type of chocolate you like (milk, dark, white, bittersweet).
I used a zig-zag edge cutter to make the edges jagged- so cute!
It’s just a quick bake in the oven for the cookies and then a dunk in chocolate, finished with peppermint! so good!
Chocolate Peppermint Sticks
Adapted from King Arthur Flour Cookie Companion.
1/2 cup confectioners sugar
3/4 cup unsalted butter
1/2 teaspoon salt
1 1/2 teaspoon vanilla
1/4 cup unsweetened cocoa, Dutch processed
1 1/4 cup all-purpose flour
Chocolate of your choice for dunking (milk, white, bittersweet, dark)
In an electric mixing bowl, cream together the sugar, butter, salt, and vanilla. Add the cocoa and flour and mix until just combined. Chill for an hour.
On a floured surface, roll the dough into an 8×6 rectangle (or there abouts 🙂 ). Trim the edges to make it even and then cut sticks about 3/4 inch by 3 inches (mine ended up a lot wider than that though- it’s all up to you!).
Bake at 350 degrees for 12 to 15 minutes.
Prepare the melted chocolate. The best way is in a double boiler over the stove so you can watch it closely to prevent burning. Add a tablespoon of butter to the chocolate (if you feel it’s needed).
Dip baked chocolate cookies in melted chocolate, sprinkle with peppermint and then allow to cool on wax or parchment paper.