If finals have got you down, Bwog knows just the thing to cheer you up—seasonal cookies! Read on to find out how Cooking with Bwog’s culinary master Matt Powell likes to get into the holiday spirit.
Peppermint Chocolate Cookies
(Makes 50 2-inch-round cookies)
My friend found this cookie recipe a few years ago and came to me saying, “You have to make this!” I’m glad I did. These cookies are simply irresistible—a sure favorite at the holiday table. And while you’re still at school, they’re perfect for a sweet relief from finals.
Don't they look scrumptious?
1 C Flour
1/2 C cocoa powder
1/2 tsp. baking soda, 1/2 tsp. baking powder, and 1/2 tsp. salt
5 tbsp. butter
3/4 C sugar
1 egg + 1 egg yolk
3/4 tsp. peppermint extract
1 lb. white chocolate
6 crushed candy canes
Sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, cream butter and sugar together until fluffy. Add the egg and blend. Add the yolk and blend. Blend in peppermint extract. Blend in dry ingredients.
Wrap half of the dough in a disk shape in plastic wrap. Wrap the remaining half in a disk shape as well. Refrigerate both disks for an hour.
Roll out each disk with a rolling pin on a well-floured surface. Roll to about 1/8 inch thickness. Use a cookie cutter to cut to desired shape. Place cut-out dough on a plate and place in the freezer for 15 minutes.
Place cut-outs on a baking sheet that is covered with parchment paper. Bake for 12 minutes at 325 degrees. Transfer cookies with the parchment paper to a cooling rack.
Melt white chocolate in a double boiler. Dip cookies in white chocolate and place back on the parchment. Sprinkle with peppermint candy pieces. Set in the fridge for three hours until hardened (or next to an open window).
Gingersnaps with White Chocolate
I can’t make it through the holiday season without baking these cookies at least once. Unlike typical gingersnaps from the store, these cookies stay chewy and full of ginger flavor, with the drizzle of white chocolate on top as an added bonus.
2 C flour
1 ½ tsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
1 tsp. ginger
½ tsp. cloves
½ C molasses
1 C brown sugar
½ C crystallized ginger, chopped
8 oz. white chocolate, melted
Sift together the flour, baking soda, salt, and spices.
In a separate bowl, combine oil, molasses, brown sugar, egg, and crystallized ginger. Add dry ingredients and blend together. Place the dough in the refrigerator covered with plastic for 30 minutes.
Line baking sheets with parchment paper. Remove dough from the fridge. Scoop out 1 tbsp. of dough for each cookie and roll into a ball. Space apart on the baking sheets about 2 inches apart.
Bake at 350 degrees for 10-13 minutes, until the tops are crinkled. Let cool on racks after baking.
Using a fork, drizzle the white chocolate on top of the cookies. You can drizzle as much (or as little) as you like. I typically allow the white chocolate to cool and harden before serving, but you can serve them when the chocolate is still gooey.