Chocolate Mint Pixies

There are only two things that I find necessary to bake (and/or consume) each holiday season: 1. Mexican wedding cake cookies and 2. some sort of combination of chocolate and peppermint.

This year, I took one of my mom’s classic recipes for chocolate pixies and added a little peppermint in order to get my fix. I think the only other thing needed to get in full holiday spirit is Bing Crosby crooning away on vinyl.

Chocolate Mint Pixies

makes approx. 3 dozen cookies

• Ingredients

• 4 ounces unsweetened chocolate
• 3 tablespoons unsalted butter
• 1/2 cup (one stick) unsalted butter, softened
• 1-2/3 cup pure cane sugar
• 2 eggs
• 2 teaspoons peppermint flavor
• 1 cup unbleached all-purpose flour
• 1 cup whole wheat pastry flour
• 6 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/2 cup powdered sugar

• Directions

Line cookie sheets with parchment paper. Pre-heat oven to 350 degrees F.

In a small saucepan over low heat, or in a double boiler, melt together chocolate and 3 tablespoons butter. Set aside and cool to room temperature.

In a medium bowl, mix together flours, cocoa powder, baking powder and salt. Set aside.

In a mixer fitted with the paddle attachment, cream butter and sugar at medium speed until light and fluffy. Add eggs, one at a time. Mix in peppermint flavoring and cooled chocolate mixture. On low speed, add half of flour mixture. Slowly pour in milk. Finish with remaining flour mixture. Place in refrigerator to chill for at least 30 minutes to 1 hour. If you don’t have time for the chilling step, the cookies will spread and be flatter.

Pour powdered sugar into a small bowl. Remove batter from refrigerator. Using a cookie scoop or spoon, portion and roll dough into 1-1/2 inch diameter balls. Roll dough balls in powdered sugar to coat. Place on cookie sheets and bake for 12-14 minutes. Cookies should still look a little moist in the center so that they retain their softness. Place cookies on a rack to cool.

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