Peppermint Schnapps Hot Cocoa Snowflakes

Total Time Prep: 1 hour Bake: 10 min./batch + cooling
Yield about 4 dozen
Test Kitchen Approved
Mint and chocolate are perfect partners in these cutout cookies! —James Schend, Pleasant Prairie, Wisconsin

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder
  • 3 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • ICING:
  • 1 package (1 pound) confectioners' sugar
  • 6 tablespoons shortening
  • 1/4 cup peppermint schnapps
  • 2 to 3 tablespoons water
  • Food coloring, optional

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, vanilla and espresso powder. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half.
  2. Preheat oven to 350°. Roll each portion of dough to 1/4-in. thickness between 2 sheets of waxed paper. Cut with floured 3-in. snowflake cookie cutters. Place 1 in. apart on ungreased baking sheets.
  3. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.
  4. For icing, in a large bowl, beat confectioners’ sugar, shortening, schnapps and enough water to reach a spreading consistency. If desired, add 4 drops food coloring to the inside of a pastry bag fitted with a small star tip. Decorate cookies as desired. Let stand at room temperature until frosting is dry and firm.

Nutrition Facts

1 cookie: 147 calories, 6g fat (3g saturated fat), 18mg cholesterol, 51mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 1g protein.

Mint and chocolate are perfect partners in these cutout cookies! —James Schend, Pleasant Prairie, Wisconsin
Recipe Creator

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