Minty Chocolate Christmas Cookies
Ingredients
The cookie dough
-
1
cup
unsalted butter, at room temperature
-
1
cup
powdered sugar
-
1
teaspoon
pure vanilla extract
-
1
cup
nonalkalized cocoa powder
-
1
large
egg white
-
¾
teaspoon
fine-grain sea salt
-
1½
cups
whole-wheat pastry flour
The peppermint cream filling
-
2+
cups
powdered sugar, sifted
-
10 - 15
drops
peppermint extract (to taste)
-
¼
cup
half and half (or water)
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream the butter until light and fluffy, then add powdered sugar and mix well.
- Stir in vanilla extract, cocoa powder, egg white, and salt until smooth.
- Add the flour and mix until just combined.
- Turn the dough out onto a floured surface, knead gently, and divide into two disks.
- Freeze the disks for 20 minutes.
- Roll out one disk to about 1/8 inch thick and cut into desired shapes.
- Bake for 7-10 minutes until fragrant and cool completely on a wire rack.
- While cookies cool, prepare the filling by mixing powdered sugar and half and half until fluffy.
- Add peppermint extract to the filling, adjusting to taste.
- Spread filling on half of the cookies and top with the remaining cookies.
Nutrition Facts (estimated)
Servings
36 cookies
Calories
250
Total fat
12g
Total carbohydrates
38g
Total protein
2g
Sodium
150mg
Cholesterol
5mg
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