spicy cocoa peppermint cookies
shortbread cookies:
330g all-purpose flour
8 ounces of unsalted butter (room temperature)
120g sugar
1/2 tbsp salt
2 tsp vanilla extract
6-8 peppermint candy canes
1 cup dark chocolate chips
sea salt (optional)
spicy cocoa:
2 cups milk
1 cup water
1/2 cup heavy cream
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp cayenne pepper
1 tsp vanilla extract
3 tbsp sugar
4 tbsp cocoa
Preparation:
Prepare the shortbread cookies by adding the flour and salt to a large bowl.
Next cream the butter using a stand/hand mixer.
Once the butter has been creamed, add the sugar. Mix until combined.
Add the vanilla extract to the butter mixture, mix until evenly incorporated.
Add half the mixture of flour. Mix to combine. Add the remaining flour, mix until combined.
On a clean work surface, shape the batter into a rectangle. The mixture will look like sand at first, work it until it becomes cohesive.
Cover with plastic wrap and let rest in the refrigerator for 15-20 minutes.
Remove the dough from the refrigerator. Using a rolling pin, roll the dough out to be roughly 1/4 inch thick. Cut the cookies into whatever shape that you desire.
Bake @ 325 °F for 20-25 minutes, or until cookies start to lightly brown around the edges.
Remove from oven and allow to cool at room temperature.
Place a glass/metal bowl atop a pot of near boiling water, leaving space between the surface of the water and the container. Add the chocolate, stirring until melted.
Coat the top of the cookies with chocolate.
Add the peppermint.
Top with sea salt (if desired).
Prepare the spiced cocoa by adding all of the liquids into a pot. Heat on medium.
Add all of the additional ingredients listed above. Whisk to combine.
Once the spiced cocoa has reached your desired drinking temperature, remove from heat.
Enjoy.
