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White Chocolate Peppermint Patties

 

Keep an eye on the cookies in the oven during baking. The cookies bake very quickly (only 9 minutes), so don't spoil the party by being distracted during the baking time.

White Chocolate Peppermint Patties will keep for several days at room temperature if stored in a tightly sealed plastic container. For long-term storage, up to several weeks, the cookies may be frozen in a tightly sealed plastic container to prevent dehydration and to protect them from freezer odors.

 

Yields 3 dozen 3-inch cookies

Ingredients

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces white chocolate, chopped into 1/4-inch pieces
1/2 cup granulated sugar
6 tablespoons unsalted butter
1 large egg
2 teaspoons pure vanilla extract
4 ounces peppermint candy, chopped into 1/8-inch piecesEquipment

Measuring cups, measuring spoons, cook's knife, cutting board, sifter, wax paper, double boiler, rubber spatula, 1-quart bowl, table-model electric mixer with paddle, 3 nonstick baking sheets, plastic cookie storage container with lid.

Make the White Chocolate Peppermint Patties

chocolate

Preheat the oven to 325 degrees Fahrenheit.

In a sifter combine the flour, baking powder, and salt. Sift onto a large piece of wax paper and set aside until needed.

Heat 1 inch of water in the bottom half of a double boiler over medium heat. with the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes. Transfer the melted white chocolate to a 1-quart bowl and set aside until needed.

Place the granulated sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 4 minutes until smooth. Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes until very smooth. Add the egg and the vanilla extract and beat on medium for 1 minute until incorporated. Add the melted chocolate and beat on medium for 1 minute until combined. Scrape down the bowl. Add the sifted dry ingredients and mix on low until incorporated, about 30 seconds. Add the chopped peppermint candy and mix on low until incorporated, about 30 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.

Using a heaping tablespoon of dough for each cookie (approximately 1/2 ounce), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets. Place the baking sheets on the top and center racks of the preheated oven and bake for 9 minutes until lightly golden brown around the edges, rotating the sheets from top to center halfway through the baking time (at that time also turn each sheet 180 degrees). Remove the cookies from the oven and cool to room temperature for 30 minutes. Store the cookies in a tightly sealed plastic container until ready to serve.

From: Death by Chocolate Cookies
by Marcel Desaulniers
Photos by Michael Grand
Simon & Schuster, $30.00
144 pages; November 1, 1997
ISBN 0-684-83197-X
Recipes and photos reprinted by permission.

 

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This page created February 1998 and modified May 2008 Arrow to Top


 

 
 

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