![]() ![]() Keep this in mind if you choose to chill the dough first. The chilled dough is crumbly – This goes with my tip above.However, I have found that shaping the cookies right after you make the dough may be easier. Shape the cookies before chilling – I provide steps in the recipe to shape the cookies before or after chilling the dough.But, we also need to give the dough some time to chill to let the dough hydrate, the flavors develop, and the butter to firm. But to successfully shape the cookies, it must be at room temperature. The dough needs time to chill AND must be shaped at room temperature – Contradictory, I know.Scrape the sides of the bowl as you mix – Even though we are using a stand mixer, this is still a small batch and we want to make sure ingredients aren’t sticking to the sides or bottom of the mixing bowl.You can always taste a tiny amount of the peppermint dough and add more peppermint extract if you like. However, I would not add more than a 1/4 of a teaspoon. These cookies are not super minty – If you want a peppermint forward cookie, add more peppermint extract.These cookies are not super sweet – You can certainly add a little more sweetness by sprinkling the cookies with sugar.Stand mixer – Another small batch recipe in which I chose to use my Kitchen Aid! If you don’t have a stand mixer, a hand held mixer will work fine.Sugar or sugar sprinkles – Optional, but I like the little touch of sparkle on the cookies.Red food coloring – A few drops is all you need.Salt – Salt is a wonderful flavor enhancer.All purpose flour – I have only test the recipe with AP flour.Peppermint extract – A little goes a long way.Vanilla extract – You could also try other extract flavors. ![]()
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