Here it is: my new and improved Yuletide Cookie!
In version 1.0 of this cookie, I used ground-up candy canes as the sugar. But that didn't work out so well.
For version 2.0, I decided to put shattered candy canes on the outside and to use chocolate as the glue to hold them in place. To add to the spectrum of colors and flavors, I used three kinds of candies: red peppermint candy canes, green spearmint candy canes, and blue wintergreen starlight mints.
This is the first non-"drop" cookie I've made, so I was a little nervous. (My cookie scoop is my security blanket for creating perfectly round, perfectly uniform cookies every time.) But it was really easy-peasy. I used chopsticks as thickness guides as I rolled out the dough, and I used a biscuit cutter to cut out perfectly round dough circles.
I used melted semi-sweet chocolate chips as the glue on these cookies because that's what I had on hand, but white chocolate, milk chocolate, and even dark chocolate would work.
I put each kind of candy in its own plastic bag and than tap-tap-tapped each one with a hammer to shatter the candy into nibble-sized pieces. This is a really good way to exorcise your holiday angst. If you're feeling less violent, you could always just drop the still-wrapped candy canes on the floor a couple times.
Makes 2 1/2 dozen cookies. (To see this recipe in process, check out Picturing Yuletide [A.K.A. Peppermint Bark] Cookies.)
1 stick butter
1 cup white sugar
2 teaspoons vanilla
1 1/4 cups finely ground oatmeal|
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
|1 1/2 cups chocolate chips, melted|
10-12 candy canes, crushed
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients. Whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Place the dough in the refrigerator for 20-30 mintutes.
- Preheat oven to 350º.
- Roll the cookie dough into a sheet about 1/8-1/4 inch thick. Use a round cookie or biscuit cutter to cut out the individual cookies.
- Place the cookie cutouts about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
- While the cookies are baking, shatter the candy canes and place the pieces in a shallow bowl or on a plate.
- Melt 1 1/4 cups chocolate chips in the microwave or over a double boiler. Dip the tops of the cooled cookies into the chocolate and then into the crushed candy canes.
- Return the cookies to the baking sheets and place in the refrigerator for 20-30 minutes so that the chocolate cools and solidifies.