Crisp chocolate peppermint Christmas cookies perfect for dipping and decorating in a wide variety of ways.
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Cookie
1 34 cups all-purpose flour
12 cup unsweetened cocoa
1 14 teaspoons baking powder
14 teaspoon salt
1 14 cups powdered sugar
34 cup Land O Lakes® Butter, softened
1 teaspoon peppermint extract
Coating
15 ounces vanilla or chocolate-flavored candy coating (almond bark)
Decorations
Holiday decorator candies
Hard peppermint candies, coarsely crushed
STEP 1
Combine flour, cocoa, baking powder and salt in bowl until well mixed; set aside.
STEP 2
Combine powdered sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and peppermint extract; continue beating until well mixed. Add flour mixture gradually; beating at low speed until well mixed.
STEP 3
Divide dough into thirds. Shape each into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate at least 2 hours or overnight until firm.
STEP 4
Heat oven to 375°F.
STEP 5
Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until set. Remove to cooling rack. Cool completely.
STEP 6
Place candy coating in bowl; microwave 60-90 seconds, stirring often, until smooth.
STEP 7
Place waxed paper onto flat surface. Dip each cookie into warm coating; shake off excess. Place onto waxed paper. Immediately decorate as desired. Let stand until coating is set.
STEP 8
Store between layers of waxed paper in loosely covered container.
