I’ve got the winter blues.
It has to do with the fact that every day I layer on sweaters, a scarf and a coat. And once all these layers are on I realize my bra strap is twisted. It’s twisted underneath layers of clothes. It’s the worst. So yeah, I’m getting frustrated with winter.
Jake and Elliot help chase away the blues though. Jake makes me tasty burgers, chit-chats with me, and doesn’t judge me for being a messy-burger-eater. Elliot kisses my nose and turns his head when I ask him questions.
Cookies help chase the blues away too. Preferably cookies of the chocolate variety, that are sisters to oreos.
- 1/2 cup heavy cream
- 8 ounces good quality white chocolate, grated
- heaping 1/4 cup crushed candy canes + more for sprinkling
- peppermint extract (… if you have it, I sure didn’t. Oops.)
- 3/4 cup granulated sugar
- 1 1/2 cups + 3 T all-purpose flour
- 3/4 cup + 1 T unsweetened cocoa powder
- 1/2 t baking soda
- 1 1/2 t salt
- 15 T (7 1/2 ounces) unsalted butter, at room temperature
- Make the filling. In a small saucepan, bring the cream to a boil over medium heat. Remove from heat and pour over the white chocolate. Make sure all the chocolate is covered by the cream. Let stand for 1 minute, then whisk until white chocolate completely melts. Stir in heaping 1/4 cup of crushed candy cane bits. Add a dash of peppermint extract, if you want.
- Refrigerate for about 30 minutes or an hour, or until a thick consistency is reached. It needs to be a thicker consistency to assemble the cookies. If the filling hardens too much, it can be rewarmed in the microwave for a few seconds.
- Make the cookies. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer using the paddle attachment (or using a hand held mixer) combine sugar, flour, cocoa powder, baking soda, salt and espresso powder and mix on low speed. With the mixer running, add the butter a few tablespoons at a time. The mixture will have a sandy texture at first and then will begin to form larger pieces. As soon as the dough starts to come together, stop the mixer.
- Transfer the dough to a clean lightly-floured surface and roll to about 1/8-inch thick. Using a cookie cutter, cut into 2 inch rounds. Place 1/2 to 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes. Remove from the oven and cool on the sheets for a couple minutes. Transfer cookies to a cooling rack and let cool completely.
- Assemble cookies. Place about a teaspoon of filling in the center of half of the upside down cookies. Sprinkle with more candy cane bits, and gently, top with another cookie and press together until filling reaches all the edges.
- Cookies can be stored in an airtight container for up to 3 days. Or frozen for a month or so.
Chomp Chomp. Peace out, winter blues.