SERVINGS: 40 1.5-INCH COOKIES AUTHOR: MAUREEN ABOOD
Chocolate and peppermint are a match made in shortbread heaven! My riff on the basic Lebanese butter cookie, graybeh, is well modified as much as your taste–no mint lovers there? Change the peppermint extract with vanilla or orange blossom water, and embellish with sprinkles as an alternative of crushed sweet cane.
INGREDIENTS
FOR THE COOKIES:
3/4 cup clarified unsalted butter, at cool room temperature (tender however stable)
3/4 cup confectioners sugar
1 teaspoon peppermint extract
3 tablespoons cocoa powder (both customary or Dutch course of)
2 cups unbleached, all-purpose flour, plus extra tablespoons as wanted
FOR THE GLAZE AND DECORATION:
3/4 cup darkish chocolate chips
1 tablespoon coconut oil
3 sweet canes, crushed
2 tablespoons inexperienced sprinkles
INSTRUCTIONS
Warmth the oven to 325° F and place the rack within the middle of the oven. Line two sheet pans with parchment or a silpat.
Utilizing a mixer with the whisk attachment, whip the butter on excessive velocity till fluffy, creamy and pale, about six minutes. Cease and scrape the perimeters of the bowl with a spatula for even whipping. Add the confectioners’ sugar, peppermint extract, and vanilla and whip till nicely mixed and fluffy, one other 5 minutes.
On low velocity, slowly mix within the flour, ½ cup at a time till integrated.
Knead the dough by hand simply sufficient to type a cohesive dough. If the dough may be very sticky (leaving dough in your fingers), work in additional flour one tablespoon at a time till the dough is tender however not sticky.
Take a big handful of the dough and form it right into a log about 1-inch tall and broad (that is fairly slender!) on a calmly floured floor. Use a pointy knife or bench scraper to sq. off the perimeters of the log, and to chop ½-inch items diagonally (these are fairly small; they increase when baked).
Place the diamonds on a parchment-lined heavy sheet pan and bake till the cookies are baked by, about 18-20 minutes. Repeat with remaining dough. Cool the baked cookies utterly on the pan.
To make the glaze, in a small saucepan on low warmth, soften the chocolate chips with the coconut oil.
Spoon the glaze over half of every cookie and place them again on the lined sheet pan or a cookie rack to chill. Embellish the glazed half of the cookie with crushed sweet cane and sprinkles.
Enable the glaze to set for a number of hours or higher, in a single day. After an hour or so, if setting on the sheet pan, nudge every cookie 1 / 4 inch or so within the route of the glazed facet, to cut back the chocolate “foot” or puddling underneath that finish of the cookie. Retailer in an hermetic container for as much as one week.
