Peppermint Chocolate Snow caps

 

 I needed cookies to take to a Farm Bureau Christmas Party.  My requirements were that the cookie be something chocolate and something festive, meaning I wanted something with peppermint and chocolate. When I was testing out this recipe, the washing machine repairman was here replacing the door mechanism in my washer.  So I whipped them up while he was working and sent him on his way with a plate full of cookies and a smile.  The whole apartment smelled like warm chocolate and peppermint, a wonderful combination on a cold winter day.  These cookies were easy and fun and the dough kept really well in the freezer.  In fact, tomorrow I'm going to defrost that dough and make a few more of these cookies for a friend.  You can make these cookies with as much peppermint or as little peppermint as you like; I happen to life peppermint a lot!  Reminds me of the crisp smell of the outside and the warmth of hot cocoa.  Give these cookies a shot and you'll be pleasantly surprised at how easy and tasty they are.  While you're at it, make a double batch and put the other half in the freezer.  Take them out when you need a lift on a cold, wintry day.  The recipe came from the blog,The Nest Chapter .

Ingredients: 
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups milk chocolate chips
6 tablespoons butter, softened
1 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
1/2 teaspoon mint flavoring (or a bit less if you want a milder flavor)

1/4 tsp salt  
Powdered sugar for rolling 

Directions: 
Preheat oven to 350 degrees.  In a double boiler melt the chocolate chips and butter. Remove the chocolate and butter from the heat.  Beat in granulated sugar until combined, then beat in eggs, vanilla and mint flavoring. Add in flour, baking powder, and salt, stirring until combined.  Shape dough into 1 inch balls using a small ice cream scope. Roll balls in powdered sugar. Place on a non-stick baking sheet about 2 inches apart. Bake in preheated oven for 9 1/2-12 minutes.  9 1/2 minutes make a soft cookies, so I suggest 9 1/2.  Cool for a few minutes on a baking sheet.
Makes about 40 cookies.