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Food Chocolate-Peppermint Linzer Cookies

03:16  11 december  2019
03:16  11 december  2019 Source:   purewow.com

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Chocolate Peppermint Linzer Cookies cooking pro Betty Bannerman Busciglio demonstrates how to make a delicious cookie perfect for your holiday cookie

These chocolate peppermint cookies are perfect for your holiday dessert table! Make ANY Cookie with THIS Recipe ( Linzer /Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies - Продолжительность: 9:41 Emma's Goodies 434 005 просмотров.

Linzer cookies are most often filled with jam, but this year we’re decking the halls with recipe developer Erin McDowell’s festive chocolate-peppermint sammies.

“These are like cookie texture meets brownie flavor,” McDowell tells us. “The center is made by melting peppermint candies into cream, then using that to make a whipped white chocolate ganache that’s light and soft.” And while McDowell says you’re welcome to add a drop of food coloring to make the filling more vibrantly pink, it’s actually tinted pink on its own from the candies. (One less step for you.)

“When you bake the cookies, they’re crisp,” she continues, “but as they sit, they get softer, so when you bite into them, they stay together.”

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Chocolate Linzer Cookies . Living in the town of North Pole, it's no surprise that I enjoy Christmas baking! My mom and I used to make these cookies together. Now that I am married and living in Alaska, I love to bake them for my own family.

Chewy double chocolate cookies with mint in the batter and on top with a sprinkling of crushed candy cane. Sometime between December 1st and now I was hit by a severe craving for chocolate and peppermint , and friends this is rare as I expressed in my 5-Ingredient Peppermint Mocha Frappe post.

Cookie logistics. They’re very important, guys.

RELATED: Chocolate-Peppermint Icebox Cookies

Ingredients:

Peppermint White Chocolate Ganache

20 (95g) peppermint hard candies, unwrapped

½ cup (115g) heavy cream

6 ounces (170g) finely chopped white chocolate

Pinch of fine sea salt

Cookies

10 tablespoons (142g) unsalted butter, at room temperature

⅔ cup (132g) granulated sugar

¼ cup (53g) light brown sugar

1 large (56g) egg, at room temperature

1 large (21g) egg yolk, at room temperature

1 teaspoon pure vanilla extract

¼ teaspoon peppermint extract

2 cups (240g) all-purpose flour

½ cup (43g) cocoa powder (preferably dark or black cocoa)

¼ teaspoon baking powder

½ teaspoon fine sea salt

Finishing

¾ cup (173g) heavy cream

Reserved crushed peppermints (see step 1)

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Hot Chocolate Peppermint Cookies . This is a variation of the cookies my mother made when I was growing up. Now my 13-year-old daughter and I bake them together. They’re always a huge hit! The taste is like rich hot chocolate baked into a scrumptious cookie . —Larry Piklor, Johnsburg, Illinois.

Chocolate - peppermint bark is a fixture of the holiday season. Here, it gives chocolate cookies a seasonal twist. 1 cup unsalted butter, softened 1 1/2 cups white sugar 2 eggs 3 teaspoons vanilla extract 2 cups all-purpose flour 2/3 cup cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1

Directions:

1. Begin the Filling: Place the peppermints in a large zip-top bag. Use a rolling pin to crush the peppermints into a relatively fine powder. Measure out ⅓ cup of the powder and set aside.

2. Place the remaining peppermint powder and the heavy cream in a small pot. Heat the mixture over low heat until the powder melts and the cream is very hot.

3. Place the white chocolate in a medium heat-safe bowl. Pour the hot cream mixture over the chocolate. Let sit for 30 seconds, then stir until well combined. The mixture should be completely smooth—if it isn’t, heat it gently over a double boiler.

4. Stir in the salt. Transfer to a storage container and refrigerate until well chilled.

5. While the White Chocolate Cools, Make the Cookie Dough: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy, about 5 minutes. Add the egg and egg yolk; mix well to combine. Thoroughly scrape down the side of the bowl, then add the vanilla and peppermint extracts and mix to combine.

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Sign Up for Our Newsletters›. Chocolate Peppermint Spritz Cookies . In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets.

I recently made Chocolate Peppermint Patty Cookies and I am so glad because they are the perfect Christmas cookie . You have to add these to your holiday baking list. The cookies are rich and chocolaty with a minty surprise inside. Every cookie is stuffed with a peppermint patty!

6. In a small bowl,

whisk together the flour, cocoa powder, baking powder and salt to combine. Add to the mixer and mix just until the dry ingredients are incorporated. Thoroughly scrape down the side of the bowl, then mix again briefly on low speed to make sure everything is uniformly combined. Divide the dough in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour (and up to overnight).

7. Position the oven racks in the upper and lower third of your oven, then preheat it to 325°F. Line two baking sheets with parchment paper.

8. On a lightly floured surface (or between two sheets of parchment paper), roll out one portion of dough to ⅛ inch thick. Use a 2-inch round cookie cutter to cut the dough and then transfer each round to one of the prepared baking sheets. Repeat with the second disk of dough. Use a mini cookie cutter to cut a shape from the center of each cookie on the second tray; remove the cutouts.

9. Bake until the cookies are set at the edges, 8 to 10 minutes, rotating the trays between racks halfway through baking. Cool completely.

10. Finish the Filling: Transfer the cooled white chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until the mixture lightens, about 2 minutes. Add the cream in a slow, steady stream and continue to whisk until the mixture thickens, about 3 minutes. Transfer the mixture to a piping bag and cut a ½-inch opening (or fit with a ½-inch-wide pastry tip).

11. Flip the cookies without cutouts over. Pipe the filling into the center of each cookie, leaving a ¼-inch border uncovered.

12. Sprinkle the reserved peppermint powder on top of the filling, then place one of the cookies with a cutout on top and press down slightly until the filling just reaches the edge of the cookies. Let set for 15 minutes before serving. Store in an airtight container at room temperature.

Nutrition:

197 calories

12g fat

21g carbs

2g protein

12g sugars

Brown Sugar Cookies with Dulce de Leche .
We’ve officially found the easiest (not to mention cutest) holiday cookie recipe on the internet. These brown sugar cookies with dulce de leche take, like, 25 minutes to make.

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