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Leah Rocketto is the site director and resident baker of Woman’s Day. She’s been using her time in quarantine to host baking fundraisers, and today is no exception.
INGREDIENTS
2 3/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. kosher salt
1 c. unsalted butter
3/4 c. granulated sugar
1 large egg
1 1/2 tsp. pure vanilla extract
4 oz. semisweet chocolate or white chocolate
1/4 tsp. peppermint extract
Red and white nonpareils
DIRECTIONS
- In a large bowl, whisk together the flour, baking powder, and salt.
- Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Shape the dough into 4 disks and roll each between 2 sheets of wax paper to 1/8 inch thick. Refrigerate until firm.
- Heat oven to 350 degrees F. Line baking sheets with parchment paper. Using floured candy cane–shaped cookie cutters, cut out cookies. Place on the prepared sheets. Reroll, chill, and cut the scraps.
- Bake, rotating the positions of the pans halfway through, until the cookies are lightly golden brown around the edges, 10 to 12 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
- Melt chocolate according to package directions, then stir in the peppermint extract. Dip half of each cookie in the chocolate, letting any excess drip off. Place on a cooling rack set over parchment paper and sprinkle with nonpareils, if desired.
