It’s already mid December, how did that happen. I am going to have to fight the crowds this weekend for some last minute shopping, eghhh. Are done your shopping? I enjoy the Christmas season but there are so many things to do and people to see. I find if I don’t make a point of scheduling things, the Christmas season quickly becomes a distant memory . I am looking forward to starting some Christmas traditions with my daughters such as baking cookies. As a dietitian, I believe its important to get your kids involved in the kitchen as soon as possible, Miss E is always eager to help out in the kitchen, its very rare that I turn her away.
This weekend, we made these double chocolate peppermint cookies, they are soft, deliciously rich and satisfying after one cookie. Perfect for Santa on his big night. We also made these sugar cookies from foodess but substituted orange extract for lemon extract. The orange extract added a nice subtle orange flavour.
What kind of Christmas traditions do you and your family have?
10 minPrep Time
12 minCook Time
22 minTotal Time
- 100 gram dark chocolate bar, ( I used Lindt 70 % cocoa)
- 1/2 cup. butter, softened
- 1/2 cup of all purpose flour
- 1/4 cup of cocoa
- 1 tsp baking soda
- 1/8 tsp salt
- 2 large eggs
- 2/3 cup of sugar
- 2 candy canes, crushed into small pieces
- ). Preheat oven to 325 degree and grease two cookie sheets
- ). In a double boiler over medium heat melt butter and 1/2 of chocolate , remove from heat and cool
- ). In a medium bowl, combine flour, cocoa, baking powder, and salt.
- ). In a large bowl, beat eggs and sugar until smooth, stir in flour mixture and cooled chocolate.
- ). Crush remaining chocolate into small pieces and fold and into cookie dough.
- ). Using a cookie or ice cream scoop drop batter approximately 2 inches apart
- ). Add crushed candy cane to the tops of cookie dough
- ). Bake for 10- 12 minutes until just firm and cool on a cooling rack.
you can add chopped nuts such as walnuts or pecans