Week 2

In: English and Literature

Submitted By kimbere71
Words 695
Pages 3
Ingredients
2.5 cups all-purpose flour
1/2 cup sugar
2 sticks of cold butter, cut into small pieces
3-4 tablespoons of colored nonpareils or sprinkles

Instructions

Preheat oven to 325 degrees.

In food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in a large bowl. With hand, gently knead in nonpareils or sprinkles until evenly blended and dough forms a ball.

On lightly floured waxed paper, pat dough into 2 equally sized rectangles; freeze 20 minutes. Cut dough into 1-inch squares. Place squares, 1/2 inch apart, on an ungreased large cookie sheet.

Bake cookies 18 to 20 minutes or until lightly browned on bottom. Transfer cookies to wire rack to cool.

Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months

Chocolate Mint Sandwich Cookies – Yields 20 Sandwich Cookies
1/2 cup (135 gr) butter
1/2 cup (125 gr) light brown sugar
1/4 tsp salt
1 tsp vanilla
1 large egg
1 2/3 cups (250 gr) unbleached all purpose flour
1/2 cup cocoa powder
2 teaspoon baking powder
1 teaspoon espresso powder
Filling
1/2 cup (115 gr) butter
1/4 cup (50 gr) shortening
1 3/4 - 2 cups (230 grams) confectioners’ sugar
2 tablespoons milk
1 tsp mint
A toothpick prick of red colour paste/gel
6 mini candy canes, crushed
Instructions:
1) Preheat oven to 350F. In a medium bowl sift together flour, cocoa powder, salt, baking powder and espresso powder
2) Combine butter and sugar in a large bowl/mixer bowl and beat together until creamy. Add egg, and vanilla, combine until incorporated
3) Add flour mixture to wet mixture, beating at medium speed until just combined.
4) Turn out cookie dough on to a lightly floured surface and form into a disc. Cover in saran wrap and…...

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