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.