5/1/2023 0 Comments Mint choco cookieScrape the butter into the bowl of a stand mixer and beat on medium-high speed until it is light and fluffy, about 5 minutes. Reduce the speed to low and beat in the confectioners' sugar in batches. ![]() Meanwhile, make the buttercream: Melt the butter with the mint in a small saucepan over medium-low heat. Reduce the heat to low and continue to cook the butter, gently mashing the mint, until the butter starts to take on the flavor of the mint, about 15 minutes. Strain the butter into a small bowl and immediately place it in the fridge to solidify, about 30 minutes. Remove from the oven and let sit for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour. Bake the cookies until set and just starting to turn darker brown on the bottom, 9 to 11 minutes. Place on the prepared baking sheet and repeat with the remaining dough. Dip the bottom of a flat-bottomed jar or glass in the cocoa powder and press the cookie out into a flat 3-inch disc. Scoop a 2-tablespoon piece of dough and roll into a ball. Remove the dough from the bowl and place on a piece of plastic wrap (the dough will feel a bit wet but will come together once chilled). Form the dough into a disc and wrap tightly. Stir together the flour and cocoa powder in a small bowl, then add it to the dough in two batches, mixing well in between each. Add the eggs 1 at a time, beating well in between each addition. Add the yolk and vanilla and beat until combined. ![]() Line 2 baking sheets with parchment paper.īeat the butter, granulated sugar, brown sugar and salt in a stand mixer on medium speed until light and fluffy, about 2 minutes. For the cookies: Preheat the oven to 350 degrees F.
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