Mint Chocolate Chip Cookies
Quantity: 24 cookies
Ingredients: 130 g unsalted butter; 65 g granulated sugar; 1 egg; 5 g vanilla extract; 1.25 g peppermint extract; 30 g flour; 5 g baking powder; 30 g cocoa powder; peppermint candy pieces (optional).
Making:
Combine butter, sugar, eggs, vanilla and mint in large bowl or mixer, beat until wet.
Sift flour, baking powder, and cocoa powder into a medium bowl. Sprinkle into wet mixture and stir until cookie dough is completely incorporated.
Cover the cookie dough and refrigerate for at least 3 hours or overnight.
Once the dough is chilled, preheat the oven to 350 degrees F.
Divide and roll out cookie dough into 1 inch (2.5 cm) diameter balls. Press down lightly with your hands.
Place cookies on a baking sheet lined with parchment paper. Top with any peppermint candies you want.
Bake for 10 minutes.
Cream cheese sugar cookies
Yield: about 24 - 36 cookies, depending on size.
Ingredient:
For the cookies: 130 g unsalted butter, softened; 130 g granulated sugar; 1 egg; 55 g low-fat cream cheese; 5 g vanilla extract; 2.5 g almond extract; 15 g lemon zest; 390 g all-purpose flour; 2.5 g baking powder; 2.5 g salt.
For the topping: 390g powdered sugar; 45 - 60ml milk; 30ml light corn syrup; 3.75g almond extract.
Making:
Using an electric mixer (or stand mixer) cream the butter and sugar in a large bowl. Then add the wet ingredients and mix together.
Mix dry ingredients together in a medium bowl. Add flour mixture to wet ingredients and mix until combined.
Divide dough into 4 pieces and roll between two sheets of greaseproof paper (thicker dough will give you softer, fluffier cookies). Chill dough until you are ready to roll and cut.
Place the dough sheet by sheet on your counter, remove the top sheet of parchment paper and cut it off. Roll out the excess dough and repeat. Divide and roll out the cookie dough balls with stickers of your choice. If at any point the dough becomes too sticky to handle, simply return the dough to the fridge for a few minutes.
Place sugar cookies on a baking sheet lined with parchment paper and bake for 9 - 11 minutes at 350 degrees F until lightly golden around the edges.
Stir together the frosting ingredients. Wait until the cake is completely cooled before spreading it over the cake.
