Canada’s Dawn Becker shared this recipe and said, “I was raised with these Christmas cookies and they are still a favourite with my siblings. Of the five of us, I am the only one that makes these.”
When you have a look at this photo of her baking (that’s 25 dozen cookies, folks) Dawn recently tweeted, you can that this IAAP member is one talented baker who knows her way around a mixing bowl. No wonder her family lets her prep the bonbons!
The Dough
- 2 cups all purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ c. butter or margarine
- ½ c. white sugar
- 1 egg
- 2 oz unsweetened chocolate, melted
- 1 tsp vanilla
Sift dry ingredients together.
Cream butter or margarine with sugar – cream well.
Beat in egg, melted chocolate and vanilla.
Stir in dry ingredients to make a stiff dough.
Roll into 1” balls and place on greased cookie sheets.
Bake at 350º for 12 minutes.
Cool. Once cooled, finish with the peppermint glaze.
The Glaze
- 3 c. sifted icing sugar
- 3 -4 Tbsp hot water
- ¼ tsp peppermint extract
- red food colouring to make pink or red colour
Mix all together to the consistency desired. I make a glaze thick enough to run down the cookies and still sticks to the top of the ball. My sister likes a thinner glaze that coats the cookie. Decorate with a silver dragee or slivered almond or your choice if desired.
