- 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
- 1 package (1 pound) confectioners' sugar
- 6 tablespoons shortening
- 1/4 cup peppermint schnapps
- 2 to 3 tablespoons water
- Food coloring, optional
- 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.
- 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.
- Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.
- 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.
Can you freeze Peppermint Schnapps Hot Cocoa Snowflakes?
Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
1 cookie: 147 calories, 6g fat (3g saturated fat), 18mg cholesterol, 51mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 1g protein.