New cookie generation
1 In bowl, whisk flour, baking powder and salt. Set aside. In microwave safe bowl, combine chocolate and butter. Heat on high for 2 mins., stirring every 20 seconds, until smooth and completely melted. Whisk in eggs, one at a time, then the brown and granulated sugars. Add 5 ml (1 tsp) of the peppermint extract.
2 Stir in flour mix, then chocolate mint candies. Refrigerate dough until completely chilled, about 2 hours.
4 Scoop cookie dough by tablespoonful onto prepared baking sheets, leaving 5 cm (2 inches) bet pandora jewelry ween for spreading. Bake for 12 mins. Allow to cool on baking sheet 5 mins. before using spatula to transfer to rack to cool completely.
5 In bowl, whisk powdered sugar, milk or cream, and the remaining 5 ml (1 tsp) peppermint extract. Additional milk can be added if mix is too thick to drizzle. Drizzle icing over surface of cookies and immediately sprinkle with green sprinkles.
6 Allow icing to harden before storing in an airtight container between sheets of waxed paper.
3 pandora jewelry 25 ml (1 1/3 cup) all purpose flour
1 Heat oven to 180 C (350 F). Line 2 baking sheets with parchment paper.
2 In food processor, pulse almonds and granulated sugar until finely ground but not reduced to paste. Add butter and vanilla, then pulse to incorporate. Add espresso or coffee powder, salt and flour and pulse until a crumbly dough comes together.
3 Shape dough into 2.5 cm pandora jewelry (1 inch) balls and place on prepared baking sheets. Using finger press indent into top of each cookie. Bake 10 to 12 mins., or until golden and firm. Allow to cool on the baking sheet.
4 When cookies are cool, in bowl stir mascarpone and 30 ml (2 tbsp) powdered sugar. Transfer mix to pastry bag pandora jewelry or a zip close plastic bag with the corner snipped off. Pipe dollop of filling into the indent of each cookie.