Earlier this month, Mary, Julie and Elizabeth gathered at the Cookbook Company Cooks with a few dozen Best of Bridge fans for an epic baking party to raise money for the Calgary Food Bank. (Huge thanks to Gail for letting us use her space, and to Calgary Co-op for donating all the ingredients we needed!) We put a pot of mulled wine on the stove and had a blast of an afternoon baking together. Among old classics and new favourites, this was a new discovery we came up with that’s sure to stay in our holiday baking repertoire.
Chocolate Peppermint Crackle Cookies
1/2 cup butter, at room temperature
1/2 cup shortening, melted
1 1/2 cups sugar
1 large egg
1 tsp. peppermint extract (or substitute vanilla)
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
extra sugar, for rolling
Preheat the oven to 350F.
In a large bowl, beat the butter, shortening and sugar for a few minutes, until light. Beat in the egg and peppermint extract.
In a small bowl, stir together the flour, cocoa, baking powder and salt. Add to the butter mixture and stir until the dough comes together.
Roll the dough into walnut-sized balls and roll in a shallow dish of sugar to coat. Place on a parchment-lined baking sheet and bake for 12-14 minutes, until cracked and set around the edges, but still soft in the middle – they’ll firm up as they cool.
Makes about 2 dozen cookies.