Title: Chocolate-Peppermint Cookie-Press Cookies
Categories: Cookie
Yield: 48 Servings

3/4	c	Unsalted butter -- at room
		Temperature
3/4	c	Granulated sugar
1		Egg
1 1/2	ts	Vanilla extract
1 1/2	ts	Peppermint extract
1/8	ts	Salt
1/4	c	Unsweetened cocoa -- pref.
		Dutch process
1 1/2	c	All-purpose flour

Preheat oven to 375~. Combine butter and sugar in a large bowl. Beat at high speed until light. Add egg, vanilla, peppermint and salt; beat until light and fluffy. Reduce speed to low, add cocoa and mix in. Then add flour and mix until well blended. Pack dough into cookie press. Fit with desired design plate. Press dough onto ungreased baking sheets about 1 inch apart. Bake until firm to the touch, about 10 minutes. Transfer to wire racks to cool. Store in airtight container at room temperature for up to 5 days. Makes about 4 dozen.

NOTE: For an added touch, finely chop peppermint candies or candy canes in a food processor, mix them with an equal amount of confectioner's sugar and coat the warm cookies by tossing them in the mixture.

Typed for you by Marjorie Scofield 4/3/96

Recipe By : Williams-Sonoma Kitchen Library - Cookies & Biscotti

From: Marjorie Scofield Date: 04-10-96 (20:04) Occ Bbs (82) Recipes

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