Tasty Planner - Recipe - Chocolate Mint Butter Cookies by Pat Roberts

Instructions

1. For the cookies: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Melt 4 tbsp. of the butter in a medium saucepan over medium heat (or in the microwave on medium power for about 30 seconds). Add the cocoa powder and espresso powder. Stir until mixture forms a smooth paste. Set aside to cool, 15 to 20 minutes.

2. With an electric mixer, mix the remaining 16 tablespoons of butter, sugar, salt and cooled cocoa mixture on high speed in a large bowl until well combined and fluffy, about 1 minute, scraping down sides of bowl once or twice. Add the yolks and mint or vanilla extract and mix on medium speed until thoroughly combined, about 30 seconds. Scrape down the sides of the bowl. With the mixer on low speed, add the flour in three additions, waiting until each addition is incorporated before adding the next, and scraping down the sides of the bowl after each addition. Continue to mix until the dough forms a cohesive ball, about 5 seconds. Turn the dough onto the counter; divide into three 4-inch disks. Wrap each disk in plastic wrap and refrigerate until the dough is firm yet malleable, 45 to 60 minutes. (Alternatively, shape the dough into a log, 2 inches in diameter and about 12 inches long; use parchment paper or plastic wrap to roll into a neat cylinder. Chill until very firm and cold, at least 1 hour.)

3. Roll out one of the dough disks between two large sheets of parchment paper to an even thickness of 3/16 inch. (If the dough becomes soft and sticky, slide the rolled dough on the parchment onto a baking sheet and rechill until firm, about 10 minutes.) Peel the parchment from one side of the dough, and cut into desired shapes using cookie cutters; using a thin metal spatula, place the shapes on a parchment-lined baking sheet, placing them about 1 inch apart. Gather the dough scraps and chill. (For cylinder shaped dough, simply slice the cookies ¼ inch thick and place on parchment-lined baking sheets.)

4. Bake until the cookies show slight resistance to the touch, 10 to 12 minutes, rotating the baking sheet halfway through the baking time. Cool for 5 minutes, then, using a spatula, transfer the cookies to a wire rack and cool completely. Repeat steps 3 and 4 with the remaining dough disks and scraps, rerolling the scraps just once.

5. For the glaze: Melt the chocolate and butter in the microwave or on the stove, and mix until smooth. Stir in the corn syrup and vanilla, and mix until shiny. Use the back of a spoon to spread a scant 1 tsp. of the glaze almost to the edge of each cookie. (If necessary, reheat to increase the fluidity of the glaze.) Let dry until the glaze is set, at least 20 minutes. Drizzle the white chocolate over the glazed cookies. Let dry for at least 20 minutes before serving.