Peppermint Brittle
Ingredients:
2 pounds white chocolate
30 small peppermint candy canes
Directions:
Line a large jellyroll pan with heavy-duty
foil.
Place white chocolate in a microwave-safe
bowl. Heat in microwave on medium setting
for 5 to 6 minutes. Stir occasionally, until
chocolate is melted and smooth.
two pieces of waxed paper. Using a mallet
or rolling pin, break the candy canes into
chunks. Stir peppermint into melted white
chocolate. Spread evenly in pan, and chill
until set, about 1 hour. Break into pieces by
slamming pan on counter.
Servings: Approx. 36
Recipe submitted by Robin Reiser, Sales, Sentinel
sponsored by:
Douglas Maddess, DMD
914 So. 4th St. • 942-1559
Place candy canes in a plastic bag, or between
Chocolate Crinkles
8 tbsp (1 stick) unsalted butter
4 oz unsweetened chocolate, coarsely chopped
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3 large eggs
1 cup granulated sugar
3/4 cup lightly packed dark brown sugar
1 tsp vanilla extract
1 cup confectioners sugar, for coating the dough
Melt the butter and chocolate in a medium, heavy saucepan set over very
low heat. Stir constantly until almost fully melted. Remove the pan from
the heat and stir until the chocolate is completely melted and smooth
Whisk together the flour, baking powder, and salt in a medium bowl
Using an electric or stand mixer, beat the eggs in a large bowl until frothy,
about 45 seconds. Add the granulated and brown sugars and beat until
thick and smooth, about 1 minute. Beat in the melted chocolate mixture
and vanilla. With the beaters on low speed, add the flour mixture just until
completely incorporated
Cover the bowl with plastic wrap and refrigerate until the dough is firm, at
least 4 hours or overnight
Preheat the oven to 350°. Line a cookie sheet with parchment paper
Place the confectioners sugar in a medium bowl. Set a sheet of wax paper
on the work surface in front of you. Using a small spoon, scoop chunks of
dough and roll them between your hands into 1" balls
8 | Cottage Grove Sentinel | Cookies & Carols 2016
Place the balls on the wax paper, forming enough balls for 1 cookie sheet.
(There's no getting around messy, sticky hands; just wash them after each
batch.) Drop about 5 balls at a time into the confectioners sugar and shake
the bowl to fully and generously coat them. Place 2" apart on the prepared
sheet
Bake for about 11 minutes or until the cookies are puffed and crackled on
top. The tops should be soft, even a little wet looking, but the edges should
feel firm
Slide the parchment off the cookie sheet and onto a rack. After a few
minutes, remove the cookies from the paper using a thin metal spatula and
place them directly onto racks to cool.
Store cookies, layered between sheets of wax paper, in an airtight container
for up to 4 days; or freeze for up to 2 months.
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