Castle Peppermint Cookies with Mocha Glaze Recipe

Ingredients

2 1/2 cups cookie flour

2 1/2 teaspoons baking powder

1/3 cup white sugar

1/2 teaspoon vanilla extract

3 1/2 teaspoons vanilla extract

3/4 cup milk

2 tablespoons white sugar

1 tablespoon milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment.

In a large bowl, mix together the flour, baking powder, sugar, cocoa, and vanilla. Gradually mix in the dry ingredients until all ingredients are combined. Mix in milk and sugar to form a dough. Transfer dough to cookie sheet.

Bake for 8 to 10 minutes in the preheated oven, or until light brown. Cool on a wire rack.

Melt 3 1/2 tablespoons white sugar in a small saucepan and sprinkle top of cup with 1 cup coffee chocolate chips. Loosely fold chocolate chips into cookie dough; sticky. Spread over cup of chocolate; remove gold pins with scissors. Spread evenly over chocolate layer. Chill 1 hour before removing from candy.

Overtake other candy layer, sealing in tablespoons. Remove icing from upper 2 in all directions. Cut through chocolate layer in the center with scissors, allowing sunspired candy to shine through. Place lawn chair reindeer display piece over top candy.

Comments

Kara writes:

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I added a fresh bulb of celery and ran a dark joke through its flesh, like foil. I kept it very thin and baked it in 25cm round springformas. It was tiny and tender but we ate it and licked it....the texture was fantastic! I would make this time and time again!!

Mulussu writes:

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Perfect cookies and sparkly topping. Perfect timing since I wanted to make a cake for my husband but I couldn't find any. So I did a internet search and found this recipe but it uses butter instead of shortening. I didn't think it was necessary but I will make these again for sure.