Recipe Talk

Peppermint Bonbon Cookies

Here's a decadent holiday combination--soft and chewy chocolate on the inside with a little peppermint candy crunch on top.

These gems are great plain or we offer a double glaze option, too.

Prep: 25 min.; Cook: 13 min. per batch; Other: 2 hr., 35 min.

Editor's favorite; Gift idea; Make ahead

8 ounces bittersweet or semisweet chocolate, chopped

1/2 cup unsalted butter

1 1/2 ounces unsweetened chocolate, chopped

1/2 cup finely crushed hard peppermint candies

6 tablespoons granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup semisweet chocolate morsels

Additional coarsely crushed hard peppermint candies, divided

1/2 cup powdered sugar (optional)

2 1/2 teaspoons milk (optional)

1/2 cup semisweet chocolate morsels, melted (optional)

Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 Tbsp. sugar. Let cool 30 minutes.

Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.

Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325degrees for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.

Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.

Yield: 2 1/2 dozen

twelve doughs of Christmas, The

Southern Living, Dec 1995 by Gee, Denise

On the first dough of Christmas, our true love came to be...the most versatile Christmas cookie recipe.

Southern Living reader Ellender Mills from Raleigh let us act like children again. She told us how much fun it is to use one basic cookie dough, divide it into quarters, add a little peanut butter here, some peppermint and cinnamon there, to create a delightful variety of treats.

BASIC COOKIE DOUGH

You can make 4 types of cookies from 1 recipe. To make all 12 prepare the recipe 3 times.

2 cups butter, softened

1 cup firmly packed brown sugar

1 cup sugar

2 large eggs

7 1/2 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/4 cup milk

1 tablespoon vanilla extract

* Beat butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well. Add eggs, one at a time, beating after each addition.

* Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Stir in vanilla.

Oxmoor House, JUNE 2007

Divide dough into 4 equal portions; wrap each portion in plastic wrap to prevent drying out. Chill. Proceed with cookie instructions of choice. Yield: 4 1/2 pounds.

Note: To bake Basic Cookie Dough cookies, follow the directions for Easy Santa Cookies.

CHERRY CHOCOLATES

1/4 Basic Cookie Dough recipe

36 milk chocolate stars

18 red candied cherries, cut in half

* Press rounded teaspoonfuls of Basic Cookie Dough around chocolate stars, pinching tops to form peaks. Place cherry halves on peaks.

* Bake at 350deg for 12 minutes or until firm (cookies will be pale). Yield: 3 dozen.

EASY SANTA COOKIES

1/4 Basic Cookie Dough recipe

Sugar

1 (4 1/4-ounce) tube red decorating frosting

1 (4 1/4-ounce) tube white decorating frosting

1/4 cup(1 1/2 ounces) semisweet chocolate morsels

1/4 cup red cinnamon candies

2/3 cup flaked coconut

30 miniature marshmallows

* Shape Basic Cookie Dough into 1-inch balls, and place on greased baking sheets. Dip a flat-bottomed glass in sugar, and flatten each ball to 1/4-inch thickness.

* Bake at 350deg for 10 minutes or until lightly browned. Remove to wire racks to cool.

* Spread red frosting on top portion of cookie to resemble hat; spread white frosting on lower portion of cookie to resemble beard. Attach two chocolate morsels and one cinnamon candy with a small amount of frosting to resemble eyes and nose. Gently press coconut into white frosting. Press marshmallow onto red frosting to resemble tassel on hat. Yield: 2 1/2 dozen.

APRICOT COOKIES

2/3 cup apricot preserves, divided

1/4 Basic Cookie Dough recipe

Granulated sugar

1 3/4 cups sifted powdered sugar

2 tablespoons butter, softened

1/2 cup sliced almonds, toasted

* Knead 2 tablespoons preserves into Basic Cookie Dough.

* Shape dough into 1-inch balls, and place on greased baking sheets. Dip a flat-bottomed glass in granulated sugar, and flatten each ball to 1/4-inch thickness.

* Bake at 350deg for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.

* Combine remaining preserves, 1 3/4 cups powdered sugar, and butter in a mixing bowl. Beat at medium speed with an electric mixer until well blended. Spread over cookies; sprinkle with almonds. Yield: 2 1/2 dozen.

SUGARPLUM STICKS

1 cup mixed chopped candied fruit

1 cup chopped pecans

1/4 Basic Cookie Dough recipe

Sifted powdered sugar

* Knead chopped candied fruit and pecans into Basic Cookie Dough until well blended.

* Shape dough into 2-x 1/2-inch logs, and place on greased baking sheets.

* Bake at 350deg for 12 minutes or until lightly browned. Roll warm cookies in powdered sugar; place on wire racks to cool. Yield: about 3 dozen.

CHRISTMAS JAMMIES

1/4 Basic Cookie Dough recipe

1/4 cup seedless raspberry jam

* Roll Basic Cookie Dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2-inch round cutter, and place on greased baking sheets. Cut center from half of cookies with a 1-inch star-shaped cutter.

* Bake at 350deg for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool.

* Spread 1/2 teaspoon jam on solid cookies; top with cutout cookies. Yield: 2 dozen.

LOLLIPOP COOKIES

4 Basic Cookie Dough recipe

12 wooden craft sticks

Assorted candies and sprinkles

* Shape Basic Cookie Dough into 1 1/2-inch balls, and place balls on greased baking sheets. Dip a flat-bottomed glass in flour, and flatten each ball to 3/8-inch thickness.

* Insert a wooden craft stick into each cookie to resemble a lollipop. Decorate the cookies as desired.

* Bake at 350deg for 10 to 12 minutes or until lightly browned. Cool cookies completely on baking sheets. Yield: 1 dozen.

PEPPERMINT COOKIES

1/3 cup crushed hard peppermint candy (about 15 candies)

1/4 Basic Cookie Dough recipe

1 (16-ounce) container white frosting, divided

2 drops red liquid food coloring

2 to 3 teaspoons water

* Knead candy into Basic Cookie Dough until well blended.

* Roll dough to 1/8-inch thickness on a lightly floured surface. Cut dough with a 2 1/2-inch round cutter, and place on greased baking sheets.

* Bake at 350deg for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.

Combine 1/4 cup frosting and food coloring, stirring well. Add enough water to reach drizzling consistency.

* Spread cookies with white frosting. Immediately drizzle lines of pink frosting across cookies, and carefully draw a wooden pick across lines to create a pattern. Yield: 2 1/2 dozen.

ALMOND BRICKLE TREATS

1 (7.5-ounce) package almond brickle chips

1/4 Basic Cookie Dough recipe

2 cups(12 ounces) semisweet chocolate morsels

1/2 cup chopped pecans

* Stir or knead almond brickle chips into Basic Cookie Dough; press into a greased 15- x 10- x 1-inch jelly-roll pan.

* Bake at 350deg for 14 minutes or until lightly browned.

* Sprinkle chocolate morsels on top; cover with aluminum foil, and let stand 10 minutes.

* Spread melted chocolate morsels evenly over surface; sprinkle with pecans, and press gently into chocolate. Cool completely on a wire rack.

* Cut into 2- x 1-inch bars. Yield: 6 dozen.

PINWHEELS

1/4 Basic Cookie Dough recipe

1 (1-ounce) square unsweetened chocolate, melted

Divide Basic Cookie Dough in half. Knead chocolate into 1 portion until well blended.

* Roll each portion of dough into a 12- x 9-inch rectangle on wax paper. Invert chocolate dough onto plain dough, and peel off wax paper. Press chocolate dough firmly onto plain dough with a rolling pin. Roll up jellyroll fashion, starting with long side; cover and chill 1 hour or until the dough is firm.

* Cut dough into 1/4-inch slices; place on greased cookie sheets.

* Bake at 350deg for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 3 1/2 dozen.

PEANUT BUTTER SHORTBREAD

2/3 cup creamy peanut butter

1/4 Basic Cookie Dough recipe

36 milk chocolate kisses

* Knead creamy peanut butter into Basic Cookie Dough until smooth and well blended.

* Shape dough into 1-inch balls, and place on greased baking sheets. Press thumb in center of each ball to make an indentation.

* Bake at 350deg for 12 minutes or until lightly browned. Immediately press chocolate kiss in center of each cookie. Remove to wire racks to cool. Yield: 3 dozen.

DATE BARS

1 (8-ounce) package chopped dates

1/2 cup sugar

1/2 cup hot water

1 tablespoon lemon juice

4 Basic Cookie Dough recipe

* Combine first 4 ingredients in a saucepan; bring to a boil over medium heat. Reduce heat, and cook, stirring occasionally, 4 to 5 minutes or until thickened. Cool.

* Press two-thirds of Basic Cookie Dough into a greased 13- x 9- x 2-inch pan; spread date mixture over dough. Crumble remaining dough over date mixture.

* Bake at 350deg for 25 minutes or until browned. Cool completely in pan on a wire rack.

Cut into bars. Yield: 3 dozen.

SPICE THINS

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 Basic Cookie Dough recipe

2 (2 ounce) squares vanilla candy coating, melted

Ground cinnamon

* Knead ginger, cinnamon, and nutmeg into Basic Cookie Dough.

* Shape dough into l-inch balls, and place on greased baking sheets. Dip a flat-bottomed glass in flour, and flatten balls to 1/4-inch thickness.

* Bake at 350deg for 10 minutes or until lightly browned. Remove to wire racks to cool.

Drizzle candy coating over cookies; sprinkle with cinnamon. Yield: 2 1/2 dozen.