And my last installment!  It’s actually only 11 cookies, but frankly, I am cookied out.  So I thought I’d finish with something pretty, simple, and highly gift-able.

The peppermint crackles have crushed starlight mints in them, along with a touch of peppermint extract.  I added bits of candy canes to the top for a special flare.

It’s time for actual Christmas, and the eating of cookies.  Happy holidays, all!

Chocolate Peppermint Crackles

adapted from Bon Appétit

makes about 36

ingredients:
8 ounces bittersweet chocolate, chopped
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, cut into pieces
1/2 cup finely crushed red-and-white-striped hard peppermint candies
6 1/2 tablespoons sugar

3 large eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips

1-2 candy canes, broken into pieces
powdered sugar

how to:

Combine bittersweet and unsweetened chocolate and butter in a heavy saucepan.  Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 tablespoons sugar. Cool mixture to lukewarm, stirring occasionally, about 30 minutes.

Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract. Mix together the flour, baking powder, and salt in small bowl to blend. Mix dry ingredients and chocolate chips into melted chocolate.  Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.

About 20 minutes before you’re ready to bake, take the dough out of the oven to warm up. Position rack in center of oven and preheat to 325 degrees. Line 2 baking sheets with parchment paper.

Scoop about a tablespoon of dough for each cookie, and roll it between the palms of your hands to create 1 1/4-inch balls.  Place the balls on the parchment-lined baking sheet about 1 inches apart.  Bake 1 tray at a time until puffed and crackly on the top, about 11 minutes. Let cool for a few minutes, then press the pieces of the candy cane into the still-soft cookies and let cool all the way.  Sprinkle with powdered sugar once they are completely cool, if you want.

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The 12 Days of Cookies Participants:

Andrea of Andrea’s Recipes
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dogs
Renee of Flamingo Musings
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project