Julianna Jee

Ingredients

1 cup flour

1/3 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter

1 cup sugar

1 tsp peppermint extract

1 tsp vanilla

1 large egg

1/2 cup white chocolate

Procedure

1. Preheat oven to 350°F
2. Mix together the flour, cocoa powder, baking soda, and salt and set aside.
3. Cream butter, sugar, vanilla, and peppermint extract in a stand mixer until pale.
4. Beat in the egg.
5. Add flour mixture and mix until combined.
6. Shape dough into 1.5″ balls and flatten slightly on cookie sheet lined with parchment paper.
7. Bake for 10-12 minutes.
8. Let the cookies cool on a rack.
9. Melt the white chocolate in a double boiler and dip half the cooled cookie into the melted chocolate and let it set.

Notes

• For the mistletoe detail I added food colouring to the white chocolate. I recommend a gel food colouring. If you only have the liquid colouring on hand add some warmed cream to the chocolate to make it into a thicker ganache. This will help it from solidifying and give it a slight ganache consistency.