How To make Pat Nixon's White House Cookies
-MARY WILSON BWVB02B 1 c Sugar
2 c Butter; at room temperature
1 ts Vanilla extract
1/2 tb Lemon rind; grated
2 Eggs
6 c - 7 cups cake flour
Cream together sugar and butter in an electric mixer. When fluffy, add vanilla and lemon rind. Blend well. Add eggs, one at a time; mix well. Remove from mixer. Add cake flour; blend with a heavy mixing spoon. Chill dough in refrigerator 1 hour or overnight. Roll dough to 1/8-inch thickness and cut out with cookie cutters. Bake in preheated 375-degree oven until brown, about 7-8 minutes. Note: If colored granulated sugar is used for decoration, prepare an egg wash (1 well-beaten egg with 1 tbsp. milk) and brush over the cut-out dough. Sprinkle with sugar and bake. Makes 10 dozen cookies. -----
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Big Fat Double Chocolate Chip Peppermint Cookies Recipe
Based on the Copycat Levain bakery thick fat cookies this version is made with a chocolate cookie base, with chocolate chips, white chocolate peppermint chips AND crushed candy cane for crunch!
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I adore my Levain bakery copycat Chocolate Chip pecan cookie recipe and have been baking them weekly recently. But for the Holidays I wanted to make a more Christmas-y. For our Church Christmas party last weekend I decided to go for a Chocolate version of the cookies filled with peppermint chunks!
I used Andes peppermint crunch baking chips and Ghirardelli peppermint baking chips and they were delicious. I decided I wanted a bit more chocolate flavor and some crunch in the final version of these cookies so I added some semi sweet chocolate chunks and crushed candy canes!
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Peppermint Double Chocolate Chip Cookie Recipe
2 C butter softened
1 1/2 C sugar
1 1/2 C packed brown sugar
4 large eggs
2 tsp vanilla
2/3 C dark cocoa powder
2 1/2 C cake flour
3 C all purpose flower
1 Tbsp baking powder
1 tsp baking soda
1 tsp salt
3+ C chocolate chips/chunks
2 C white chocolate peppermint chunks
1 C crushed candy cane
Preheat the oven to 400 degrees
Starting with whisks in your mixer beat the butter until it's smooth and creamy
add the sugar and beat until light and fluffy
add the vanilla and beat quickly to incorporate
add the cake flour and cocoa and beat together
Switch to the dough hook and add the all purpose flour, baking powder, baking soda and salt and beat until totally incorporated.
add the chocolate chips, white chocolate peppermint chunks and crushed candy cane and mix (if your mixer is struggling fold it together by hand)
scoop out 3 or 6 oz of cooking dough (3 oz will make about 38 cookies, 6 oz will make about 19)
break the scoop in half and leave the dough rough
bake 8-9 mins - it's hard to tell if the dough is golden but the white chocolate chunks will be.
let cool at least 15 mins. 15 mins for a more raw center, an hour for a more set center.
because the outside is cooked and crunchy but the inside of these fat cookies is under baked they stay fresher longer.
If you bag up the cookies in a ziplock they will loose some of their crunch consider using a brown paper bag - they won't last as long but they will keep their crunchiness.
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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
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