My chocolate butter cookies are not only tasty, but work well for shipping. For Christmas, I’ve edged them with crushed candy canes for an easy, festive, holiday cookie. They’re great…chocolaty with the right amount of mint! This is a fun cookie to make with kids 🙂
Recipe & instructions on next page…
|Cookies, Crushed Peppermint & Pink Tinted Royal Icing…|
Chocolate & Candy Cane Cookies
Makes 2 dozen
To make these you will need:
Chocolate Butter Cookie Recipe
4 candy canes, crushed
2 cups confectioners sugar
1 1/2 tablespoons powdered egg whites
3 tablespoons water
1/2 teaspoon vanilla extract
2 drops red food coloring.
Make cookies according to directions and allow to cool completely. In a small bowl, mix confectioners sugar and dried egg whites until well blended. Add water and vanilla extract and stir until thick and smooth. Add food coloring and stir until completely incorporated(no streaks). Fill a disposable pastry bag or plastic food storage bag with icing. Snip at end/corner to allow small flow of icing. Place crushed peppermint on a plate or piece of parchment or waxed paper.
|Cookie edged with royal icing…|
Working, one cookie at a time, pipe top outer edge of cookie with a thin coating of icing.
|Applying crushed peppermint to iced edge of cookie…|
Immediately dip iced edge in peppermint, filling in all of the iced area. Repeat with remaining cookies.
Place on wire rack to allow edges to harden, about 4-6 hours. Icing must be completely hardened before packaging.