The Work Book

The Work Book

- 

MINT CHOCOLATE COOKIE DOUGH

Active 45 min. | Total 1 hr. 15 min.

41/2cups all-purpose flour

11/2 cups unsweetened cocoa

3/4 tsp baking soda

3/4 tsp kosher salt

11/2 cups (3 sticks) unsalted butter, at room temp

11/2 cups granulated sugar 3 large eggs 1 Tbsp pure peppermint extract Royal icing, for decorating (goodhousekeeping.com/royalicing) Red sour straps, red nonpareils, holly sprinkles and jelly beans, for decorating

1. In medium bowl, whisk together flour, cocoa, baking soda and salt.

2. Using electric mixer, beat butter and granulated sugar in large bowl until fluffy, about 3 min. Beat in eggs 1 at a time, then peppermint. Reduce speed to low and gradually add flour mixture, mixing until incorporated. Divide dough into 4 portions.

3. Roll 1 portion between 2 sheets parchment or waxed paper to 1/8 in. thick. Roll remaining portions to 1/4 in. thick. From 1/8-in.-thick dough, using templates, cut out doors, shutters, trailer fin, wheels, antler mount and other smaller pieces. From 1/4-in.-thick dough, using templates, cut out remaining house pieces. Refrigerate until firm, at least 20 min., then pop out pieces.

4. Heat oven to 350°F. Arrange likesize pieces on parchment-lined baking sheets, spacing 1 in. apart. Reroll, cut and chill as necessary.

5. In batches, bake cookies, rotating baking sheets halfway through, until firm, 8 to 15 min. (depending on thinness and size of cookies). Let cool on baking sheets 5 min., then transfer to wire rack to cool completely.

6. Reduce oven temp to 175°F. Arrange cookies on wire racks about 1/4 in. apart. Transfer to oven and allow to dry 1 hr.

7. Decorate pieces of house, then “glue” together with royal icing.