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Cut-Out Biscuit Cookies

Fri, 2009-05-29 13:19 by Tammy   Tags:
Recipe Name: 
Cut-Out Biscuit Cookies
Picture: 
cutoutbiscuitcookiesban2.jpg
Description: 

Buttery cutouts reminiscent of shortbread or biscotti, dipped in mint chocolate and perfect with coffee or tea!

Yield: 

3-4 dozen

Ingredients: 

1 cup softened butter
1 cup sugar
2 eggs
1 tablespoon milk
4 cups sifted flour
1/2 teaspoon baking powder
pinch of salt

Chocolate coating ingredients*:

6 ounces (1 cup) dark bitter-sweet or semi-sweet chocolate chips
1/2 tablespoon coconut oil (or shortening)
1 teaspoon pure peppermint extract (not oil)

Instructions: 

1. Cream together butter and sugar. Add eggs and milk and cream. Stir in flour, baking powder, and salt, making a thick dough. Wrap dough in waxed paper and refrigerate for several hours.**

2. On a well-floured surface, roll dough to about 1/4-inch thickness. (No thinner!) Cut into shape. If cookies are sticking to the cookie cutter, dip the cookie cutter into flour before each cut.

3. Place cut cookies on an ungreased baking sheet. Bake at 375 degrees for 10-12 minutes, until just lightly browned on the edges or tips. If you bake too long, the cookies will be hard.

Cut-out Biscuit Cookies

4. Cool cookies on a wire rack. Melt chocolate and coconut oil in a double boiler over very low heat. Stir in peppermint extract.

5. Dip cookies half-way in the chocolate. Shake off excess chocolate, to prevent pooling. Place cookies flat on a waxed-paper-lined sheet and refrigerate or put in the freezer to harden.

6. Store cookies in an air-tight container in a single layer, with wax paper between layers of cookies. For best results, store in the refrigerator.

Cut-Out Biscuit Cookies
Additional Notes: 

*Alternative chocolate coating: Purchase Ande's Mint baking pieces and melt in double boiler. Dip cookies as instructed in recipe.

**If you don't have time to refrigerate, you can add additional flour to make the dough thick enough to work with while warm. Knead dough with clean hands when adding flour.

This dough will keep in the fridge for up to three days (before baking), or, you can make a double batch and freeze some of the dough for later!

You can also shape the dough into a log, wrap in waxed paper and refrigerate. When dough is cold, slice off cookies and bake as directed.

We cut the cookies in these pictures with our Hebrew Alphabet cookie cutters.

Cut-Out Biscuit Cookies
Preparation Time: 

20 minutes + chill time + cutting time

Cooking Time: 

10-12 minutes

Tammy's Review: 

Joshua came up with this cookie idea. When I finally accepted that this was a shortbread/biscotti type of coated cookie (and NOT a sweet sugar cookie!), I liked them a lot!

Fun and pretty... and Yehoshua (5) had an absolute blast helping cut out the cookies! :)

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