From the kitchen of Stephanie Knewasser
In a mixer, cream:
1/2 c butter
1/4 c Crisco
1 c sugar
Add:
1 egg
1/2 tsp vanilla
1/2 tsp peppermint extract
Add:
1/2 tsp salt
1 tsp baking powder
1/3 c cocoa
2 c flour
Scrape down sides of bowl.
This is a thick dough.
Mix on low until it comes together.
There’s no need to chill the dough.
Lay a large piece of plastic wrap on the counter.
Take a portion of dough, place it on the plastic wrap.
Cover the dough with another large piece of plastic wrap.
Use a rolling pin to roll the dough out.
There is no need for additional flour.
As the dough is rolled, the top piece of plastic wrap will be strained, so occasionally lift it off the surface of the dough & gently lay it back down.
Cut out shapes.
Place cookies on cookie sheets lined with silicone baking mats or parchment.
Bake @ 375, 8 minutes or until centers are dry.
Let cool on cookie sheets for a few minutes before moving to cooling racks.
When all the cookies are made and cooled, begin the chocolate coating.
Chocolate Coating:
In the top of a double boiler:
10 oz Chocolate Bark, chopped fine
1 tsp canola oil
1 tsp peppermint extract
Stir frequently until smooth, remove from heat.
Careful not to overcook.
Dunk cookies in melted chocolate, generously coating the top.
Makes about 64 cookies (using a 2 1/4″ round cutter).
NOTES
- You want these crispy, not soft. If they are too soft, bake another minute or two.