Chocolate Peppermint Stars
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
39
Sweetness
40
Sourness
33
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 cup
Unsweetened Cocoa Powder1 tsp
Salt1 cup
Powdered Sugar1 tsp
Vanilla ExtractDirections:
1
Sift flour, cocoa, and salt into medium bowl
2
Beat butter and sugar in large bowl until smooth
3
Beat in vanilla
4
Add dry ingredients; beat until dough holds together
5
Divide dough in half
6
Shape each piece into disk
7
Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day
8
Set rack in center of oven and preheat to 300°F
9
Line 2 rimmed baking sheets with parchment
10
Roll out 1 dough disk on floured surface to 1/4-inch thickness
11
Using 3-inch star-shaped cutter, cut out cookies
12
Transfer to sheets, spacing 1 inch apart
13
Gather scraps into ball
14
Wrap; chill until firm, about 30 minutes
15
Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes
16
Cool on sheets 10 minutes
17
Transfer to racks and cool completely
18
Repeat rolling, cutting, and baking until all dough is used
19
Do ahead Can be made ahead
20
Store airtight at room temperature up to 3 days or freeze up to 2 weeks
21
Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth
22
Using small spoon, drizzle chocolate over cookies in zigzag lines
23
Sprinkle with crushed candies
24
Drizzle remaining chocolate over
25
Let stand until chocolate is set, at least 1 hour
26
Do ahead Can be made 3 days ahead
27
Store cookies between sheets of waxed paper in airtight container at room temperature
28
**** Sift flour, cocoa, and salt into medium bowl
29
Beat butter and sugar in large bowl until smooth
30
Beat in vanilla
31
Add dry ingredients; beat until dough holds together
32
Divide dough in half
33
Shape each piece into disk
34
Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day
35
Set rack in center of oven and preheat to 300°F
36
Line 2 rimmed baking sheets with parchment
37
Roll out 1 dough disk on floured surface to 1/4-inch thickness
38
Using 3-inch star-shaped cutter, cut out cookies
39
Transfer to sheets, spacing 1 inch apart
40
Gather scraps into ball
41
Wrap; chill until firm, about 30 minutes
42
Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes
43
Cool on sheets 10 minutes
44
Transfer to racks and cool completely
45
Repeat rolling, cutting, and baking until all dough is used
46
Do ahead Can be made ahead
47
Store airtight at room temperature up to 3 days or freeze up to 2 weeks
48
Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth
49
Using small spoon, drizzle chocolate over cookies in zigzag lines
50
Sprinkle with crushed candies
51
Drizzle remaining chocolate over
52
Let stand until chocolate is set, at least 1 hour
53
Do ahead Can be made 3 days ahead
54
Store cookies between sheets of waxed paper in airtight container at room temperature
55
****