Ingredients
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- 1 1/2 cups all-purpose flour 218 g
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar 103 g
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 4 ounces semisweet baker’s chocolate
- 3/4 cup confectioners’ sugar 90 g
- 1/4 teaspoon pure peppermint extract
- 2 tablespoons milk
- 1-2 tablespoon water
Instructions
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Prep: Preheat oven to 325 degrees and add baking racks to two center racks. Line two baking sheets with parchment paper.
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Make Dough: In a medium sized bowl, add flour and salt and mix well. In alarge bowl, add softened butter and sugar. n a small bowl. With an electric hand mixer, beat butter and granulated sugar on high until light and fluffy, 4 minutes. Add egg and vanilla and beat until well combined.
Slowly add flour mixture and mix with a wooden spoon or a spatula until all of the flour is combined.
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On parchment lined paper, create small oval doughs and line on parchment paper, leaving a little room for spreading.
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Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
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Melt chocolate in a double boiler by adding chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted about 2 minutes. Remove bowl from pan and set aside. In another medium bowl, whisk together confectioners’ sugar, peppermint extract, and 3- 4 teaspoons water.
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