Chocolate Peppermint Stars - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Gina Marie Miraglia Eriquez
If you've been looking for a chocolate sugar cookie that doesn't wimp out, delivering the dark chocolate hit you crave, this is the one for you. The thin coating of melted bittersweet chocolate, along with a festive
Ingredients
- Buttery Sugar Cookie dough recipe with an addition and adjustments
- 2/3 cup unsweetened cocoa powder
- 1 cup coarsely crushed small red and white candy canes (see Cooks' Notes)
- 4 ounces good bittersweet (60% cacao) chocolate, melted (see Cooks' Notes)
- Special equipment: Wax paper; parchment paper; 2 large baking sheets; 2- to 3-inch star cookie cutters; small offset spatula (optional)
Instructions
- Make Buttery Sugar Cookie dough as directed, but reduce the flour to 1 1/3 cups and add the cocoa. Whisk the flour and cocoa together.
- Halve dough and wrap each half in wax paper, shaping each into a flattened rectangle, then store each half in a resealable plastic bag. Chill dough until firm, at least 2 hours.
- Heat oven to 350 °F with rack in middle. Line baking sheets with parchment paper.
- While oven heats, roll out 1 piece of dough (keep remaining dough chilled) between two large sheets of wax paper to slightly less than 1/4 inch thick. (If dough becomes too soft to roll out, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
- Peel back top sheet of wax paper and cut out as many cookies with cutter as possible. Transfer cookies, as cut, to a lined baking sheet, arranging them 1 inch apart. (If dough becomes too soft to remove the cookies, quick-chill on a baking sheet in the freezer or chill in the refrigerator until firm.)
- Gather, reroll, and chill scraps to form more cookies.
- Freeze or chill cut-out cookies on baking sheet until firm before baking.
- Bake cookies, one sheet at time, until edges are a shade darker and centers are set, 9 to 12 minutes. For picture-perfect cookies, use cookie cutters while cookies are hot from the oven to trim edges. (Keep trimmings for snacks.) Transfer cookies with a metal spatula to racks to cool completely. Make more cookies with remaining dough. (Cool baking sheets and use fresh parchment between batches.)
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