Chocolate Peppermint Cookies!

I don’t know about the rest of y’all, but just looking at that headline makes my mouth water! I love peppermint in literally everything, but add chocolate to the mix and I will have to restrain myself from hugging the life out of you! (Don’t worry, I don’t squeeze that tight …)

I don’t remember when I got this recipe or where from, but it’s one of my favorite cookie recipes ever! Incidentally, though, the dough is better than the finished product! Especially if you eat it chilled … but the cookies are best when they’re warm from the oven.

I lowered the sugar amount and swapped out half the sugar with honey instead, and I think you could do either sugar or honey, whatever ratio you like!

Here’s the recipe!

Ingredients:

• 1/2 cup butter
• 1/2 cup honey (or coconut sugar, or a mix of both … )
• 1 egg
• a few drops of peppermint essential oil, OR 1/4 tsp peppermint extract.
• 1 and 1/4 cup flour
• 1/3 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp. salt

Instructions:

1. Cream butter and honey (or sugar, if you decided to use it.)
2. Add egg and peppermint with electric mixer, and beat until fluffy.
3. Add salt, baking soda, baking powder, cocoa powder, and flour to the wet bowl, and in that order for the easiest mixing.
4. Chill in the freezer for 10-15 minutes.
5. Form into balls and bake at 350 degrees Fahrenheit for about 12 minutes. (These cookies are really easy to burn because of their dark color, so be sure to feel them while baking to make sure they’re not getting too hard. You can make them crispy or soft, but my family prefers soft.)
6. Enjoy!

Tips:

• I find this recipe can be a little dry, so you could try adding an extra egg and using entirely honey to moisten it up a a bit, and/or baking it for a slightly shorter time.
• Using peppermint essential oil results in a sharp and clear taste, so add a drop at a time! Too much peppermint can wreck a whole batch of cookies …

As always y’all, stay awesome!!

Makayla

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Hamentaschen Honey Dough Cookie Recipe!

Hello everyone!! I’m so excited to be posting this recipe on here! We make these delicious cookies as a Purim tradition, but you can make them at any time of the year! My brothers really enjoy making them, and, as I’m sure you older sisters out there know, when there’s jam involved, things can get a bit crazy! (But very, very, very sweet! 😉)

It might take a little practice to get used to folding them in the shape of triangles, but it is possible! We began making these several years ago, and I’ve only just got the knack of it, so be prepared for some funky shapes starting out! 😝

The method is to roll out the dough thinly, then cut it into circles using a widemouthed mug or jar, then drop jam into the middle of the circle, then to fold the edges of the dough over the jam. Sometimes the dough isn’t too sticky, so after baking, the edges may come apart, but you can also use egg whites to stick the edges down so they STAY DOWN!

Here’s the recipe ⬇ (By the way, I think a friend of ours found this recipe online, but I wasn’t able to find the link. So, I give the credit to whoever it is due. Thank you very much, nameless person!)

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Hamentaschen Honey Dough

Ingredients:

4 cups sifted all-purpose flour
½ tsp salt
1 tsp baking powder
4 eggs (graded large)
½ cup room temp. butter
1 cup honey, warmed
1 tbsp. lemon juice

Instructions:

1. Stir together the flour, salt, and baking powder. Beat the eggs with the butter. Beat in the honey and lemon juice. Stir in half of the dry ingredients. Add the remaining dry ingredients to the mixture, mixing well until a dough is formed. (Tip: One time my mom and I were stirring the dough, and the wooden spoon literally broke in our hands, it was so thick! It may be necessary to use your hands to get a smooth working dough.)
2. Preheat the oven to 350 degrees F. On a lightly floured surface, roll out half of the dough to ¹\8-inch thickness. Take a wide jar (or a circle-shaped cookie-cutter) and cut into 3-inch rounds. Drop a heaping teaspoon of jam (just make sure that it isn’t so full that the dough is hard to fold over it) in the center of each circle. Fold up the edges of each round to form an equilateral triangle; pinch the seams together to seal.
3. I love using an ungreased baking stone to bake these, but you can also bake the triangles on lightly greased baking sheets. Bake for 12 to 15 minutes, (or until golden and lightly browned), then cool on wire racks.

Enjoy!!

I hope you all really enjoy making these! (I just thought I should mention, being the conceited teenager that I am, that these are my first pics to post on my blog! I am by no means a photographer, but I am ridiculously pleased with the way they turned out! 😝 What do you all think?)