This is our last week for the cookie exchange. Thanks for all the yummy recipes you guys shared! I’m so impressed with all the great baking talent out there. In case you have just one more cookie you want to share, at the end of the post you’ll find instructions on linking to your cookie recipes (don’t forget to link back to Plan to Eat from your blog. This is a sharing post.)
I know that Christmas Day is a week gone already, but I had to share one last cookie recipe with you. It’s one of my very favorites. And technically Christmas is a season that lasts for another week, you know, twelve days of Christmas and all that. So, since it ’tis still the season, I ‘tam (?) still baking cookies.
I pulled this recipe out of Sunset magazine about 10 years ago and it was an instant success. I go all googly-eyed and weak-kneed for anything with peppermint and chocolate together. The flaky, buttery texture of these cookies is divine–crispy on the edges and soft towards the middle. I suspect this has something to do with the egg whites and the powdered sugar (and of course all that butter), but I’m not a food scientist so I don’t really know.
Often when I make this recipe, I’m feeling a little lazy, and I substitute one whole egg for the two egg whites. It works out fine, but the texture isn’t quite as light and crumbly. But if you’re a fellow lazy baker, and if you’re not baking for cookie connoisseurs, you can get away with making them that way.
Originally from Sunset magazine.
Course: Treats (Bars, Balls, and Cookies)
- 1 cup (1/2 lb.) butter at room temperature
- 1 1⁄4 cups powdered sugar
- 1⁄2 teaspoon peppermint extract
- 1⁄2 teaspoon vanilla
- 2 large egg whites
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 2⁄3 cup miniature chocolate chips or 4 ounces bittersweet chocolate chopped
- In a bowl beat butter, powdered sugar, peppermint extract, and vanilla until smooth. Beat in egg whites until well blended, scraping down sides of bowl as needed. Stir or beat in flour, salt, and chocolate chips. Cover bowl with plastic wrap and chill until dough is firm but still pliable, about 30 minutes.
- With powdered sugar-dusted hands, shape dough into 1 1/2-inch balls, flattening each slightly between your palms to about 2 1/4 inches wide. Place 1 inch apart on buttered or parchment-lined baking sheets.
- Bake in a 300° oven until cookies feel firm to touch and are barely beginning to turn golden on the edges, 10 to 12 minutes.
Amount Per Serving (30)
- Calories: 128
- Protein: 1.3g
- Fat: 7.6g
- Cholesterol: 17mg
- Sodium: 88mg
- Fiber: 0.4g
Rules for Sharing:
The rules for sharing are simple: If you take a cookie (link from this post to your blog) you should leave a cookie (link from your blog back to this post).
If you’re linking to a recipe in your Plan to Eat account, you don’t need to bother with “leaving a cookie”. Just copy and paste the web address for your recipe from your Plan to Eat account.
How to Get Your Cookies Onto the Goodie Table:
I really want this to be easy and accessible to everyone, so leave me a comment if you have trouble. I’ll do my best to help you out. It’s a little bit harder than just setting a tray of cookies on the table, but I promise it’s pretty easy. Just click on the link below that says “Click to view/add link” and follow the directions..
Share Your Christmas Cookie Link