Chocolate Peppermint Spritz Cookies

Instructions

Click to mark complete

1. - Preheat oven to 350°F.
2. - In a medium bowl, combine flour, cocoa powder, baking powder, and salt.
3. - In a large bowl, beat butter, granulated sugar, and brown sugar on medium-high until light and fluffy (it should be well-creamed).
4. - Add peppermint extract and eggs, one at a time, beating well after each addition.
5. - Gradually add the flour mixture to butter mixture, mixing to make a smooth dough. Do not chill dough. *Tip: If you find that the dough is too wet or sticky, add 1-2 more tablespoons of flour.
6. - Fill cookie press with dough and with desired disks. Press cookies onto an ungreased cookie sheet.
7. - Bake in the preheated oven for 5-7 minutes or until set. Remove cookies from oven and place cookie sheet on cooling rack to cool for 2 minutes.
8. - Remove cookies from cookie sheet; let cool completely on cooling rack.
9. - Melt Candy Melts according to package directions. Stir in EZ Thin as needed to make the melted candy a smooth consistency for dipping and drizzling. Use the melted candy to decorate the cookies:a. Place some of the Bright White Candy Melts into a small bowl or mug. Dip some of the cookies partially into the melted candy, gently shaking off the excess, then set on wax paper.b. Place some of the Bright White Candy Melts into a disposable decorating bag with the tip snipped off. Add the Red Candy Melts to a separate bag with the tip snipped off. Drizzle stripes across the cookies (some with just white, some with just red, and some with a combination of white and red), then set on wax paper.
10. - While the candy is still wet, sprinkle Peppermint Crunch Sprinkles.
11. - Allow Candy Melts to set completely before serving (you can also chill them to expedite the process).