Chocolate Christmas Cookies 2-Ways
for the cookie dough
- 1 1/2 lbs unsalted butter, softened
- 2 cups granulated sugar
- 7 cups all-purpose flour
- 1/2 cup cocoa powder
- 12 ounces semi sweet chips, melted
- 3/4 teaspoon peppermint extract
Fit your stand mixer with the paddle attachment. Place butter in the work bowl and beat on medium speed for one minute; until fluffy. Add granulated sugar to the butter and cream on medium speed for two minutes, scraping down the sides of the bowl as necessary.
With the mixer on low speed, beat in flour one cup at a time, mixing well after each addition. Beat in cocoa powder and melted chocolate. Divide the dough and turn half of it out onto a floured surface. Shape into two equal discs and wrap in plastic wrap.
Pour the peppermint extract into the remaining half of the dough and mix well. Turn the dough out onto the floured surface, pat into two discs and cover with plastic wrap.
Refrigerate the dough for 1 hour.
Cook's Note: At this point you could wrap the dough in wax paper, place in freezer bags, and freeze for up to two weeks, just allow the dough to defrost before rolling or shaping.
Line several baking sheets with parchment paper. Preheat oven to 350 degrees.
for the peppermint cookies
makes about 48 cookies
- 2 cups confectioner's sugar
- 1/2 cup peppermint dust sprinkles or finely crushed candy canes
Place the confectioner's sugar in a sifter.
Place the peppermint dough on a well-floured surface and roll out to 1/4-inch in thickness. Use cookie cutters or molds to cut the dough, placing the cookies on a baking sheet lined with parchment paper.
Bake for 15-20 minutes until slightly puffed and crisp on the edges. Transfer the cookies to a cooling rack and cool for 5-10 minutes, until just warm. Dust the warm cookies with confectioner's sugar and sprinkle with peppermint dust.
Place in airtight containers and store for up to a week. Enjoy!
for the red wine ganache and jam thumbprint cookies
makes about 36 cookies
- 8 ounces semi-sweet chocolate chips
- 1/2 cup heavy whipping
- 2 tablespoons merlot (at room temperature)
- 2 cups Wildy Delicious Glitter Spread (I used both the Mimosa and Christmas flavors for variety)
Use a cookie scoop to portion the prepared dough into 1-ounce balls and place on a baking sheet lined with parchment.* Use your thumb to make an indent into the center of each cookie and bake for 15-20 minutes until slightly puffed and crisp on the edges, but soft in the center. These cookies are intended to remain somewhat chewy.
*Cook's Note: It is important to keep the dough cold, so try to work it as quickly and as little as possible. If you find that the indentation is not as prominent as you would like after the cookies have baked, just use a small spoon to press down on the center of each cookie while they are still hot.
Transfer the cookies to cooling racks and allow to cool completely. While the cookies cool, prepare the ganache.
Place chocolate chips and heavy whipping cream in a large, glass bowl. Microwave for thirty seconds, then stir, and heat for an additional thirty seconds. Do this until the chocolate is shiny and has completely melted. Whisk in merlot.
Use a spoon to fill each cookie with one teaspoon of ganache, following with one teaspoon full of jam. Store cookies in an airtight container for to 3 days. Enjoy!