Total Steps
4
Ingredients
9
Tools Needed
10
Ingredients
- 1 <a href="/food/MNYLPMP5/egg-white">egg white</a>
- 0.25 teaspoon <a href="/food/4MPJLZZW/peppermint">peppermint</a> extract
- 6 tablespoon <a href="/food/WDBZPYYF/unsalted-butter">unsalted butter</a>, at room temperature
- 0.5 cup plus 1 tablespoon <a href="/food/6H6G87VP/granulated-sugar">granulated sugar</a>
- 0.5 cup plus 1 tablespoon <a href="/recipe/8ZK5ZVF6/light-brown-sugar">light brown sugar</a>
- 0.25 teaspoon <a href="/food/DFZK36N8/baking-soda">baking soda</a>
- 0.25 teaspoon <a href="/food/7WDLGSY7/salt">salt</a>
- 0.5 cup plus 1 tablespoon <a href="/food/2ZTRS84Y/unsweetened-dutch-process-cocoa">unsweetened Dutch process cocoa</a>
- 1 cup <a href="/food/W7LCJR7C/all-purpose-flour">all-purpose flour</a>
Instructions
Step 1
Combine flour, cocoa, <a href="/technique/RNT367Z2/baking">baking</a> soda, and <a href="/technique/DPSVTKVY/salt">salt</a> in a medium bowl and <a href="/technique/7S3QCKWK/mix">mix</a> thoroughly with a <a href="/technique/3CYMY2D7/whisk">whisk.</a> Set aside. Combine sugars in a small bowl and <a href="/technique/7S3QCKWK/mix">mix</a> well with your fingers, <a href="/technique/4NXSJQ3D/pressing">pressing</a> out any lumps. (If lumps are stubborn, process in a food processor for a few seconds.) Set aside.
Step 2
In a medium <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl, <a href="/technique/3CYMY2D7/beat">beat</a> butter and margarine until creamy. Add sugar mixture and peppermint <a href="/technique/QQBJYYGF/extract">extract.</a> <a href="/technique/3CYMY2D7/beat">Beat</a> on high speed for about 1 minute. <a href="/technique/3CYMY2D7/beat">Beat</a> in egg white. On low speed, <a href="/technique/3CYMY2D7/beat">beat</a> in flour mixture just until incorporated. Gather dough together with your hands and form it into a neat 9- to 10 inch log. <a href="/technique/X75YQJ6B/wrap">Wrap</a> in wax paper, twisting or <a href="/technique/8M4FMXQ6/folding">folding</a> the ends of the paper, without flattening ends of the log. <a href="/technique/FK6MC4B6/chill">Chill</a> at least 45 minutes. (Cookies may be prepared to this point and <a href="/technique/ZSSVQ6FG/refrigerated">refrigerated</a> for up to three days or rewrapped in foil or plastic and <a href="/technique/YCPJKCW5/frozen">frozen</a>
Step 3
Place racks in upper and lower third of oven and <a href="/technique/H3S4YV46/preheat">preheat</a> to 350 degrees. Line cookie sheets with parchment paper or aluminum foil. Use a sharp knife to <a href="/technique/3JDX2Q84/slice">slice</a> rounds of <a href="/technique/FK6MC4B6/chilled">chilled</a> dough a scant 1/4 inch thick. Place 1 inch apart on cookie sheets. <a href="/technique/RNT367Z2/bake">Bake</a> for 12 to 14 minutes. Rotate <a href="/technique/RNT367Z2/baking">baking</a> sheets from <a href="/technique/R34ZSY3M/top">top</a> to bottom and front to back about halfway through. Cookies will puff and crackle on <a href="/technique/R34ZSY3M/top">top</a>, then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a rack. <a href="/technique/GZFHJC5K/cool">Cool</a> cookies completely before <a href="/technique/36R8LV5G/storing">storing</a> or stacking. Cookies may be <a href="/technique/36R8LV5G/stored">stored</a>, airtight, for up to two weeks or <a h
Step 4
Makesabout 40 cookies.