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Day 19: Cookie o' the Week... Peppermint Snowflakes

This post marks Day 19 of Miss Ginsu's 2008 Advent Calendar. To find other days and other projects, use the calendar page to navigate.

I recently ran across the coolest snowflake cookie cutter set; It included tiny pieces to help cut out the decorative bits on the arms of the snowflakes. Pretty slick, but I had no real need to buy it.

Then it occurred to me that such a thing would be just the ticket for a new take on that stained glass cookie that's made with a basic cut-out recipe and crushed candy that melts into the open spaces. Voila! Peppermint Snowflakes!

Stained-Glass Snowflake

I've made these chocolate, because I really like the combination of chocolate and peppermint, but you could certainly skip the cocoa powder, use 1/2 cup more flour and make vanilla snowflakes.

Crushed Candy Canes and Chocolate Snowflakes

You can use candy canes, as I did, but I think they'd look pretty cool with those clear blue peppermint candies as well.
Peppermint Snowflakes (Makes about 4 dozen)
1 cup sugar
1 cup (2 sticks) butter
2 eggs
1 tsp vanilla extract
1/2 cup cocoa powder
2 1/2 cups all-purpose flour
Candy canes or peppermints
1 snowflake cookie cutter set

1. Heat oven to 350° F.
2. In a mixing bowl, cream the sugar and butter together. Add the egg and the vanilla extract.
3. In a separate bowl, sift together the flour and the cocoa powder.
4. Blend the flour mixture into the butter mixture.
5. Flatten the dough into a disc or a square, wrap in plastic wrap and chill for at least 1 hour.
6. Divide the dough, leave one portion in the refrigerator, and roll out the other portion between 1/4" and 1/8" thick on a floured surface.
7. Cut out large snowflakes, creating triangle-shaped openings in each. Move the snowflakes to the baking sheets.
8. Place hard candy or candy canes in a plastic bag, and pulverize the candy into tiny pieces/dust with the base of a jar or a meat mallet.
9. Fill the openings in the cookies with candy shards/dust. Stuff as much as you can into each opening. Bake the cookies for 8-10 minutes or until the cookie sets up and the candy is melted and bubbly.
10. Cool cookies for 3 minutes on the baking sheet before transferring them to a wire rack to cool fully.

Though you may be inspired to set these up in the windowsill and admire the stained-glass effect, the candy will melt with moisture of condensation. And since they're really tasty, that's a darn shame. Thus, I must insist you admire them only briefly before munching with a tall, cold glass of milk.

Holiday Cheer!
Miss Ginsu

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12.19.2008

1 Comments:

Anonymous Angela said...

YOU ARE SO CREATIVE!=)

12/28/2008  

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Previously: Day 18: Warm Gingerbread w/ Bourbon Custard Cream » Previously: Day 17: Sweet-Hot Candied Nuts » Previously: $10 Buys Lunch and Maybe More... » Previously: Day 16: Almond & Olive Oil Cake » Previously: Day 15: Brandied Caramel Sauce » Previously: Day 14: Lemon-Ginger Bath Cookies » Previously: Day 13: A Homespun Holiday » Previously: Day 12: Cookie o' the Week... Citrus Pignoli » Previously: Day 11: Herein We Go a Wassail-ing » Previously: Day 10: Dough for Play »