Peppermint Chocolate Snowdrop Cookies

I love a good cookie but have never really been one to bake. The whole ‘extremely’ perfect measurements part of baking has always had me intimidated but when I heard about the Great Food Blogger Cookie Swap I knew I wanted to be involved.

Peppermint Chocolate Snowdrop Cookies

The idea for this recipe came originally from my 1963 Betty Crocker’s Cooky Cookbook. I love the simplicity of older recipes so thought it would be a good place to start. A recipe for Lemon Snowdrops caught my eye and I switched it up from there.

Although I started out ignorant, by the time I figured out to cream butter I was an old hand at baking!

Creaming butter is all about having the right equipment first of all. A good mixer that you can run on low speed is important. Then it’s about making sure to feed all the butter and sugar through the beaters until you slowly get a nice smooth creamy consistency.

Once your butter is creamed it’s time to add the salt, peppermint extract and flour. Remember to sift through your flour so you don’t end up with too much. Blend everything together until you have a nice dough.

The dough shouldn’t be too sticky or too dry. You should be able to roll a small ball of it in your hand with little to no effort.

Using a spoon, or a 1-tsp spoon start scooping out bits of dough. Roll each scoop into a small ball and place on an ungreased cookie sheet. Bake the cookies about 1″ apart at 400 degrees F for 8 to 10 minutes- you want the cookies only barely browned.

As the cookies bake it’s time to start getting the chocolate melted. Boil some hot water in a pan and place 2 blocks of chocolate almond bark in a bowl that is heat conducive. Place that bowl in the hot water and allow the chocolate to melt inside the bowl. Melting chocolate this way keeps it from burning or becoming too hot. If you have a mini crockpot you can also use that, though this method works faster for me.

Once the chocolate has melted you can start putting dabs of it on the cookies. Spread it out so that it completely covers the bottom of the cookie. Sprinkle on some crushed candy cane, let the chocolate cool and harden and you’ll be ready to go. Delicious cookies coming right up!

Enjoy!

Print Recipe

Peppermint Chocolate Snowdrop Cookies

Course

Dessert

Cuisine

Bakery, Dessert

Servings

bite-sized cookies

Ingredients

• 1 cup Butter
• 1/2 cup Powdered Sugar
• 2 cup flour
• 1 tsp. Peppermint Extract
• 2 blocks Chocolate Almond Bark
• 1 Candy Cane crushed (optional)

Course Dessert Cuisine Bakery, Dessert Servings bite-sized cookies Ingredients 1 cup Butter 1/2 cup Powdered Sugar 2 cup flour 1 tsp. Peppermint Extract 2 blocks Chocolate Almond Bark 1 Candy Cane crushed (optional)

Instructions

1. Heat oven to 400 degrees F. Cream butter and sugar over low speed in mixer.
2. Sift out flour as butter and sugar cream. Then add flour, salt and peppermint extract slowly into the running mixer. Mix well.
3. Using a spoon scoop out a teaspoon of the dough. Roll into small balls and place on an ungreased cookie sheet, about 1" apart.
4. Bake cookies for about 8 to 10 minutes or until very lightly browned. Cool so as to not burn yourself when applying the chocolate.
5. Meanwhile the cookies are baking heat up the almond bark. Cook the almond bark in a dish over hot water until it begins to melt. Stir occasionally until completely melted. Lower heat.
6. Using a spoon place a dab of chocolate on the flat side of each cooled cookie. Top with crushed peppermint. Allow cookie to cool and chocolate to harden before serving.

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The Great Food Blogger Cookie Swap

A fundraiser for Cookies for Kid’s Cancer by food bloggers across the USA and world. This year they raised well over $2000! It is also a great opportunity to connect and meet with other like-minded bloggers (and try their delicious recipes!) Of course I wanted to help. Each blogger is assigned three other bloggers to whom they are to send their cookie recipes by the beginning of December- and they in turn receive cookies from three others. It’s a fantastic ‘Meeting of the Stomachs’ sort of experience.

Getting involved meant baking, which meant that I had a lot to learn. Luckily the internet is a fantastic place for learning. For example; How to cream butter was my favorite link for several days as I read cookie recipe after cookie recipe.

As I tried different recipes and experimented with different flavors I came to the decision that I wanted to make a cookie that was subtle. Not too sweet, not too strong in flavor. I ended up making a cookie that is similar to a shortbread, with a little hint of peppermint and some chocolate almond bark to make just right. This is the perfect cookie for tea time, or for quickly popping one (or two) in your mouth on the run. Plus the recipe makes so many of them that they’re perfect for sharing!

I also received some amazing cookies.

Chris from HyeThyme Cafe sent Chocolate-covered Peppermint Marshmallow Sandwich Cookies which had perfect timing for my family cookie baking day. Needless to say, they disappeared rather quickly!

Sara of Sweet Dash of Sass sent me some delicious Triple Chocolate chip cookies that I may not have shared with anyone… They just tasted so good!

Debbi from Debbi Does Dinner sent me these delicious Almond Joy Cookies. My husband pretty much stole them away from me before I got much more than a bite.

Thank you SO much to all three of your for your delicious recipes and amazing cookies!

I sent my cookies to:
Krystal at Home Made Austin
Meriem at Culinary Couture
Megan at Nutrition Awareness