-1 cup confectioner’s sugar
-1/4 cup unsweetened Dutch cocoa powder
-1 3/4 cups flour
-Pinch of salt
-3/4 cups butter (1 1/2 sticks)
-1 tsp peppermint extract
-1/2 cup Ghirardelli bittersweet chocolate chips
Step 1: In a medium mixing bowl, combine confectioner’s sugar, cocoa powder, flour, and salt.
Step 2: Using a sharp knife, cut butter into mixture until butter is the size of large peas.
Step 3: In a stand mixer, combine egg, peppermint extract, and flour/butter mixture until dough forms (this might take a minute, so don’t worry if at first your “dough” just looks like flour and butter whizzing around a mixer).
Step 4: Roll out dough to 1/4 inch thickness and cut into desired shapes, which in this case were Jewish stars.
Step 5: Preheat oven to 250 degrees, and place cookies on a greased cookie sheet. These won’t expand much, so you can really crowd them in.
[Note: My cookies were actually a bit on the thin side…this recipe is only supposed to yield a dozen cookies, but my batch yielded two dozen]
Step 6: Bake for 10-20 minutes, until cookies have set. Allow them to cool fully before coating with chocolate.
Step 7: So while your cookies are either baking or cooking, melt the chocolate chips in a double boiler. Coat half of each cookie with milk chocolate. Place on wax paper and allow to cool. You can add peppermint extract to the melted chocolate if you want to give the cookies even more peppermint flavor, but I wanted to provide a little contrast with pure bittersweet chocolate.