New Year’s Clock Cookies

New Year’s Eve…a perfect time to indulge and eat these rich cookies filled with a peppermint buttercream frosting…dipped in chocolate.

They are as good as they sound. Better, in fact.

I’ve used this recipe on several occasions, and just altered the shapes of my cookies.

I even had a stranger tell me she would buy my flowers and dinner – just for sharing this recipe with her. True story.

These are a fairly rich cookie, so if you’re not into that I’ll eat whatever you do not.

Just don’t snack on the cocoa cookie batter, it’s….well, bitter… and will make you doubt how good these cookies are once finished. I speak (or type) from experience.

Roll the cocoa batter out, just like sugar cookies. Only better.

Bake these for 4-7 minutes.

Roll out the buttercream filling…

Then make into little sandwiches!

Now, the cocoa cookie is NOT too sweet at all on it’s own…that’s why dipping these in the chocolate coating is a must.  A must I tell ‘ya.

Apparently I goofed and thought it was still going to be 2012. Or maybe I made these last year and didn’t get them posted in time. I’ll let you decide.

 

New Year’s Clock Cookies
 
Serves: 10-12
Prep time:
Cook time:
Total time:

 
Ingredients
  • FOR COCOA COOKIES:
  • 3 tablespoons butter, melted
  • 1 egg white
  • ¼ cup brown sugar
  • Pinch of baking soda
  • ½ teaspoon salt
  • ¼ cup cocoa powder
  • ½ cup flour
  • ¼ tsp. peppermint extract
  • FOR PEPPERMINT BUTTERCREAM:
  • 2 cups powdered sugar
  • 4 tablespoons butter, melted
  • ¼ tsp. peppermint extract
  • ½ tsp. heavy whipping cream
  • FOR COATING:
  • 1 (16 oz.) package Chocolate Candiquik Coating
Instructions
  1. FOR COOKIES:
  2. Preheat oven to 325 degrees F.
  3. Measure flour; set aside. Combine all remaining ingredients together in a large bowl and stir to combine.
  4. Gradually add flour and stir well, until dough is roll-able and not sticky. Once well mixed, roll out very thin with a rolling pin.
  5. Cut into desired shapes with cookie cutters.
  6. Bake for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.
  7. FOR BUTTERCREAM FILLING:
  8. In a medium bowl; mix all ingredients together until it becomes thick and easy to roll with a rolling pin.
  9. Roll until about ¼” thick. Cut into desired shape. Place atop cooled cookies.
  10. Melt Chocolate Candiquik in tray, according to the package directions.
  11. To dip cookies, lower into melted Candiquik on a fork and spoon Candiquik over the cookie until fully covered. Place on wax or parchment paper to dry.

 

Happy New Year, friends!!!

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