Chocolate-Peppermint Cookies

I've been putting some thought into what to give as Christmas gifts this year. Do I want to do 'gifts-in-a-jar' this year or do actual baking? I found a recipe that piqued my interested in my December 08 issue of Martha Stewart Living last year and when we drew names at work, I decided to go all out. I made a batch of peanut brittle and these cookies - and I knew the recipient would gush over it because she's a total foodie. I don't think I'll have the time to make these again since we're going overseas for the holidays so gifts-in-a-jar it might be this year. But these cookies were so good, and such a visual stunner (it's hard to imagine they were homemade) that I couldn't not bring them up, even ten months later.

While this recipe calls for white chocolate, I used a mixture of pure white chocolate and white coating chocolate. Coating chocolate has a higher fat content and melts quicker and smoother than plain white chocolate. Unlike milk or dark chocolate, you can't just add butter to white chocolate to thin it out with a nice sheen. This also keeps the white chocolate mass liquid much longer.

Chocolate-Peppermint Cookies
(from Martha Stewart Living, December 2008)

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 Tbsp unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 tsp pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped

Preheat oven to 325°F degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.

Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)

Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.

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Garlic and Chicken Empañadas

Well, it sure has been a long time since I updated. I find that I have so many hobbies and past times that I really relish just sitting and relaxing when I get the chance. I've decided to sit and relax and update at the same time.

Last night, Patrick and I had a roast chicken for dinner. It wasn't a small chicken so there was plenty of leftover meat. I contemplated what to do with the leftovers - I even posted on Facebook to get people's ideas. While there were some very good ones, I went with this recipe, basically because I had the little bit of extra time required and all the ingredients on hand.

I halved the recipe, used already cooked chicken and added celery, red capsicum and raisins.

Garlic and Chicken Empañadas
(from the cookbook: International Family Favorites by Ron Kalenuik)

Crust:
1/3 cup ice cold water
1 large egg
2 tsp vinegar
3 cups flour
6 cloves garlic, minced
1/3 cup cold butter
1/3 cup cold shortening (lard)
1 tsp salt
2 egg whites

Filling:
3 Tbsp butter
1 large Spanish onion, minced
2 cloves garlic, minced
1/4 tsp each of allspice, cinnamon, cloves
1 Tbsp salt
1/4 lb boneless, skinless chicken, coarsely diced
2 tsp oregano

Blend water, egg and vinegar together. Place the flour and galric in a mixing bowl. Cut in the butter and shortening. Add the salt. Blend in the liquid. Blend the dough until a coarse mixture is formed.

Heat 3 T butter in a skillet. Add the onion and garlic and sauté until tender. Add remaining ingredients and continue to cook over low heat for 15 minutes. Cool to room temperature. Preheat oven to 425°F.

Roll the pastry out on a floured surface. Cut into 2" rounds. Place 1 Tbsp of the filling on each round. Fold the round in half and crimp the edges to seal. Brush the pastry with the egg whites. Place on a greased baking sheet. Bake for 15-20 minutes or until golden brown.

Yield-16

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