Saturday, December 20, 2008

Chocolate Candy Cane Cookies

1 ¾ Cups all purpose flour
¼ teaspoon of Salt
¾ cup of butter
½ cup dark cocoa powder
1 cup of sugar
1 egg

1 cup of powdered Sugar
¾ teaspoon peppermint extract
½ crushed peppermints
¾ cup of butter-softened
red food coloring

In a large mixing bowl, cream the butter and sugar. Mix in the ege yolk. Add dry ingredients and beat together well. Cover and refrigerate 1 hour. Scoop out into tablespoon size balls and place onto parchment lined baking sheets about 2 inches apart. Flatten balls with a glass and bake in a 350 degree preheated oven for 8 minutes. Cool completely on a wire rack.

Filling: Mix all ingredients except crushed peppermints in a large mixing bowl and blend completely. Spread filling on 1 cookie and top with another. Roll the edges in the crushed peppermints.

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