Chocolate Peppermint Cookies & March's Give-Away Apron

You know what they say about the Girl Scout #1 cookies, Thin Mints--"when they're gone, they're gone for another year!"  Well, that's not necessarily true if you really love these cookies like we do.  I've come up with an easy recipe that comes pretty darn close so we can enjoy these cookies whenever the urge comes on.

Did you know the first cookie sales for the Girl Scouts was in 1917 by a troop in Muskogee, Oklahoma.  However, during World War II, the Girl Scouts sold calendars in addition to cookies because of the shortages of flour, sugar and butter.  In 2007, sales were estimates at about 1200 million boxes per year and as of 2015, the GSA began to offer the ability to purchase their cookies with credit/debit cards via an online site or "Digital Cookie" App!  Thin Mints, along with Samoas (which were renamed this year to Caramel DeLites) are among the top two most popular.  They're a rich chocolate with a hint of mint and my recipe delivers in taste and richness!

Chocolate Peppermint Cookies
12T ( 1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 1/2 tsp. vanilla extract
1/4 tsp. peppermint extract (I used peppermint oil and reduced this to 1/8 tsp.)
1 1/2 cups King Arthur all-purpose flour
3/4 cup unsweetened Dutch-process cocoa
1 tsp. baking powder
1/8 tsp. Kosher salt

Chocolate Glaze:
14 oz. bittersweet chocolate (397g)
1/2 tsp. vegetable oil
1/2 tsp. peppermint extract (I used 1/4 tsp. peppermint oil)

In a stand mixer, using the paddle attachment, cream the butter thoroughly.  Add the sugar, while the mixer is running on low and continue to beat until fluffy.  Scrape down the sides of the bowl with a rubber spatula as needed.  Add the egg and extracts and beat once more.

Add the dry ingredients and mix on low until the dough is fully incorporated.

I divided the dough in half and I use pie dough rounds to roll out to the desired thickness of 1/4-inch.

Adversely, you could roll between parchment paper.  Rolling the dough "between" either is better because you're not adding extra flour to prevent sticking and making the cookies tough.
Chill the dough rounds about 1 hour.

Preheat oven to 350F-degrees and line two baking sheets with parchment paper.  I used a 2 1/2-inch round cookie cutter, but you can choose the size you want.  I was able to get 2 1/2 dozen using this size.

Bake for 8 minutes!  Allow to cool on the sheet pan for about five minutes, then transfer to a rack to cool completely.

While the cookies are cooling, melt the chocolate, oil, and peppermint flavoring (or oil) in a bowl over a saucepan with about 1 inch of water in it over low heat.

Once the chocolate is ALMOST completely melted, remove the bowl from the heat and continue to stir until the chocolate is completely melted.  This method helps to temper  the chocolate and give the finished cookie a shine!

I used a fork and placed a cookie on it to dip into the melted chocolate. Tap the fork against the side of the bowl to remove excess chocolate.   Have a sheet of parchment paper close by to place the dipped cookies on.

Recess putting the cookies in the refrigerator...allow them to set at room temperature.  Presto...if the Girl Scouts cookies are no longer available until next year, you've got a back-up.  Enjoy!

March's Give-Away Apron is brightly colored for the Spring season!  If you would like to win this apron, add a comment to any of the posts this month and you could be wearing this apron to bake in your kitchen.  Good luck!

The Feast of St. Nicholas Peppermint Biscotti & December's Give-Away Apron

December 6th is the Feast of Saint Nicholas and I couldn't think of a better way to share the day for this time-honored figured than with baking.  It is a day celebrated with regard to his reputation as a bringer of gifts.  In the Ukraine children wait for St. Nicholas to place a present under their pillows whereas, in the Netherlands,  Dutch children put out their clogs filled with hay and carrots for his horse on December 5th.  It's for sure, it is a sweet tradition and one even our granddaughters have experienced.

Since peppermint is a flavor I associate with the season, I couldn't help but make up this Biscotti with a hint of peppermint in the dough, as well as, some crushed with white chocolate on the end.  I'm trying out some new recipes for the cookie boxes I send to family and friends.  More to come...

St. Nicholas Peppermint Biscotti
6 T unsalted butter, at room temperature
3/4 cup granulated sugar
1/8 tsp. Peppermint Oil

2 large eggs
2 1/3 cups King Arthur all-purpose flour
1 tsp. baking powder

4 oz. white chocolate, chopped and melted over a double boiler
2 candy canes, crushed

Preheat oven to 350F-degrees.  Line a baking sheet with parchment paper and set aside.

In a stand mixer, using the whisk attachment, cream the butter and sugar together.  Add the peppermint oil and mix again.  Add the eggs, one at a time, mixing well after each addition.  Scrape down the sides of the bowl with a rubber spatula as needed.

Remove the bowl from the stand and stir in the flour and baking powder.  Mix until fully incorporated.  I like to mix by hand to ensure I don't over beat.  Divide dough in half and create two logs, 8" x 2".

Lightly flour your hands to smooth a bit.  Place in the oven and bake for 25 minutes or until golden brown.  Remove from the oven and cool about 10 minutes.

Slice the logs on the diagonal into 1/2-inch cookies.

 Lower oven temperature to 325F-degrees and bake another 15-20 minutes.  Remove from the oven and allow to cool completely before spreading melted white chocolate on the ends and sprinkling crushed candy canes on.

The December apron is another symbol of the holidays--Poinsettias.  I just love this fabric and think it adds to the festivities.  If you would like a chance to win this apron, comment on the posts this month and it could be yours. Enjoy!