Peppermint Hot Chocolate Cookies
Recipe adapted from Taste of Home
Prep Time: 30 minutes
Cook Time: 10 minutes
Makes: 3 1/2 dozen cookies
Ingredients
*ingredients available at the market
1 cup butter, softened*
1 cup sugar
1 large egg, room temperature*
1 teaspoon peppermint extract
2-1/3 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 package (11-1/2 ounces) milk chocolate chips
1 cup marshmallow creme
1 cup finely crushed peppermint candies
Directions
Preheat oven to 375°. Cream butter and sugar in a large bowl until light and fluffy, 5-7 minutes.
Beat in egg and extract. Combine flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well.
Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake until tops are cracked, 10-12 minutes. Remove to wire racks to cool completely.
In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of the marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off.
Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.
Italian Horn Cookies
Recipe adapted from Taste of Home
Prep Time: 30 minutes
Cook Time: 10 minutes
Makes: 5 dozen cookies
Ingredients
*ingredients available at the market
1 cup cold butter, cubed*
4 cups all-purpose flour
2 cups vanilla ice cream, softened
1 can (12 ounces) cherry cake and pastry filling or jam*
Sugar
Confectioners’ sugar, optional
Directions
In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in ice cream. Divide into 4 portions. Cover and refrigerate for 2 hours.
Preheat oven to 350°.
On a lightly floured surface, roll each portion to 1/8-in. thickness. With a pastry cutter, cut into 2-in. squares.
Place about 1/2 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over the filling and seal. Sprinkle lightly with sugar.
Place on an un-greased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Cool on wire racks. If desired, dust with confectioners’ sugar before serving.
This week’s article: Baking Season and Cookie Storage Tips
The Saratoga Farmer’s Market is open on Saturdays from 9:30 a.m.-1:30 p.m. at Wilton Mall in the food court area. The Holiday/Winter Market takes place from November 2nd through April 26th. Find us online a www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.
