These fun to eat and colorful holiday cookies from the makers of King Arthur Flour are decorated with the perfect combination of chocolate and peppermint to appeal to the kid in all of us.
1/2 cup confectioners’ sugar
3/4 cup (12 tablespoons) unsalted butter, at room temperature
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup bittersweet or semisweet chocolate wafers, or chopped bittersweet or semisweet bar chocolate
1/4 cup peppermint crunch or crushed peppermint candies or candy canes
To make the glaze: Slowly melt the chocolate in a bowl set over a pot of barely simmering water (a double boiler), or in a microwave. Drizzle the glaze over the cooled cookies and sprinkle with the peppermint crunch or crushed candies. Place on a rack to allow the glaze to set. Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.
Yields 3 dozen cookies.