RECIPE #352, DAY #532
ORIGINAL RECIPE: “Peppermint Sandwich Cookies” from a Reynold’s Parchment Paper ad*
TIMING: 3 hours
DIFFICULTY: On the difficult side
TOOLS: Baking sheet, heavy-bottomed sauce pan, optional parchment paper, stand mixer, thin spatula, cooling rack, etc.
COOK TYPE: Oven
HEALTH: Cookies. Nuff said.
EXPERIENCE: I am a sucker for peppermint treats at Christmastime. I also have grown to like white chocolate over the years, so I thought this would be a real winner.
But there were problems. Mostly, the taste of the cookie is sugar-sugar-sugar, without muh dimension. The kind of overwhelming sugar that makes your teeth hurt. But also, i found these near impossible to make the way they suggest, which was to frost heavily in the center and roll the sides in the crushed candy cane. There just wasn’t enough frosting for this, and it wasn’t the right consistency to do the process.
In the end, I made slightly larger cookies (just because I didn’t have anything to cut them that small) and then stirred the crushed candy canes into the frosting. This still tasted right, but it left the cookies looking terribly pale. A better idea would have been to frost them with a simple candy cane pattern when I was done.
But that only would have contributed to the intense sugariness.
Maybe using dark chocolate instead of the white would have worked…
NOTES: I lurve AirBake baking sheets. Although stainless steel is “better” for you. You could use parchment paper to avoid that issue.
- In a mixing bowl, whisk together 2 1/2 cups all purpose flour, 1/4 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In your stand mixer, beat 1 1/4 cups softened unsalted butter with 1 cup granulated sugar on medium-high for 3 minutes. Beat in 1 egg and 2 teaspoons vanilla extract. Slowly add in the flour mixture until just combined.
- Divide the dough in half, form into discs, and wrap up. Set in the fridge for 1 hour.
- Meanwhile, place 8 ounces white chocolate chips (or dark chocolate chips) in a heat-proof bowl. Set aside. In a small, heavy-bottomed sauce pan, bring 2/3 cup cream to a simmer. Pour the cream over the chocolate and let sit for 2 minutes. Stir gently until melted. Set in the fridge for 1 hour.
- When dough has chilled, on a floured, clean and flat surface, roll out 1 of the discs to 1/8 inch thickness. Cut out 2-inch rounds. Cover loosely and chill the rounds 30 minutes. Do the same to the second disc of dough. Meanwhile, preheat oven to 350F.
- Place cookies on a baking sheet (optionally lined with parchment paper). Bake for 12 minutes. Remove to cooling rack after 5 minutes. Continue process until all cookies are baked.
- When cookies are cooled completely, remove frosting from fridge and whisk briskly. Fold in 4 crushed candy canes.
- Spread frosting on 1 cookie and top with a second. continue until all cookies are sandwiched. Optionally, decorate the top of the sandwiches with a candy cane or candy cane pattern.
Serve with a cup of milk, or maybe some unsweetened tea.
*Recipe changed from the original.