Crunchy Chocolate Mint Cookie With Candy Cane
By: Ching
Published: Tuesday, December 8, 2009 - 11:11pm

Ingredients




1 stick of butter (113g), cut into 8 cubes (8 Tbsp.)
(A)

1 1/4 cups all-purpose flour
1/4 cup Hershey's Special Dark cocoa powder
1/2 cup powder sugar
1/2 teaspoon salt
(B)

1/2 teaspoon pure peppermint extract
1 tablespoon milk
1/4 cup crushed candy canes

Preparation

1 In a food processor/stand beater, add (A). Pulse to mix. 2 Add (B) and cut butter cubes. Pulse until a dough is almost formed. 3 Take a piece of plastic wrap, pour dough on it and knead a couple of times until a dough is formed. Then, roll the dough into a long log shape. Wrap and put in the freezer for at least 30 minutes. 4 Preheat oven to 350'F. Unroll the plastic wrap and cut the cookie dough with a knife, about 3mm thick and place on parchment paper lined baking sheet and bake for 15-17 minutes. 5 Let cool on pan for 5 minutes before transferring them to cool completely on a wire rack. Store in air-tight container.