Ingredients
Cookies
1 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 egg
2 (1 ounce) unsweetened chocolate squares, Melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
Peppermint Icing
2 1/2 cups powdered sugar
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Preheat oven to 375'. In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt. Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop) about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size). Take a drinking glass and flatten each cookie to about 1/4 inch thick. Bake cookies until set, Approximately 8-9 minutes. Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely. Frosting: Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge. Chocolate Drizzle Icing: In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly. Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are).
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Achievable elevated desserts — laminated doughs, cakes, custards
Pure peppermint — candy canes, peppermint bark, hot chocolate
Science-driven American baking — cookies, pies, cakes with precision
Ground Urfa pepper — raisin-chocolate depth, moderate heat
Temperature-controlled tempering for chocolate work