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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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Sifting powdered sugar over the cooled cookies adds a festive touch. (It would also be an easy kitchen project for the kids.) Ingredients:
16 tablespoons unsalted butter, room temperature |
1 3/4 cups sugar |
2 large eggs |
3/4 teaspoon peppermint extract |
2 cups all purpose flour |
1 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly to 1 1/2-inch rounds.
2. Bake cookies until edges begin to firm but center still appears soft, about 13 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely. (Cookies can be prepared up to 5 days ahead. Store in airtight container at room temperature.)
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