Ginger Bread Cookies
1 1/2 cup unsalted butter, softened 3/4 cup packed brown sugar
2/3 cup molasses
1 large egg
1 teaspoon pure vanilla extract
1/4 all-purpose our
1 tablespoon ground ginger 1 teaspoon baking soda
1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
Step one: beat the butter, brown sugar and molasses until uffy using a hand mixer. Add the egg and vanilla and beat until mixed. Step two: in a separate bowl, whisk the our, spices and baking soda. Then, slowly add the dry ingredients to the wet ingredients and mix until the dough starts to come together. Step three: take the dough and split it in half, wrap the halves in plastic wrap, then chill for about two hours.
Preheat the oven to 350 degrees. Cover two large baking sheets with parchment paper. Place half of the dough on a poured pan and roll until it is about one-fourth thick. Use a gingerbread-shaped cookie cutter to shape the cookies then carefully place them on the sheets. Bake for about nine to ten minutes. Then, let the cookies chill for five minutes.
30 crushed peppermint candies 12 ounces milk chocolate
12 ounces white chocolate
1 teaspoon oil-based peppermint flavoring
Step one: spread one-third of the peppermint candy on a baking sheet with wax paper. Step two: heat the chocolate, frequently stirring until melted. Pour the melted chocolate over the peppermint candy. Sprinkle another one-third of peppermint candy on top. Step three: place the sheet in the fridge. Step four: heat the white chocolate until melted and add the oil-based peppermint flavoring. Step five: after 30 minutes, pour the white chocolate over the cooled sheet. Spread the remaining one-third of candy over the top. Refrigerate for another 30 minutes. Step six: break into pieces and serve.