Why Pineapple Hill?

The pineapple has been a symbol of hospitality since the days of the early American colonies. According to legend, the symbol began with the sea captains of New England who would spear a pineapple on a fence post outside their home to let the community know of their safe return home and to invite friends to visit and share their hospitality.

Likewise, we hope Pineapple Hill Designs boutique will make you feel “Welcome”! We know how important it is to find something special for that certain someone or just the right accessory to complete a room. We believe everyday is a day to celebrate, and we have just the thing to help you create something special out of the ordinary.

Thursday, February 12, 2009

peppermint-frosted chocolate yummies

Recipe from Amy Struck, Michigamme, MI
Amy frosts chewy chocolate cookies with peppermint frosting and a drizzle of chocolate. Finish with a sprinkle crushed peppermint candies.
Prep: 40 minutes Bake: 8 minutes/batch Oven: 375°
Ingredients:
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 tsp. vanilla1/2 tsp. salt
  • 1 egg
  • 2 1-oz. squares unsweetened chocolate, melted and cooled
  • 1 cup all-purpose flour
  • Granulated sugar
  • 1/4 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 1/2 tsp. peppermint extract
  • 2–3 Tbsp. milk
  • Red food coloring (optional)
  • Crushed peppermint candies (optional)
  • 1 cup semisweet chocolate pieces
  • 2 tsp. shortening

Directions:

  1. In a large mixing bowl, with an electric mixer on medium to high speed, beat 1/2 cup butter for 30 seconds. Add 1 cup granulated sugar, vanilla, and salt. Beat until combined, scraping sides of bowl. Beat in egg and melted unsweetened chocolate. Beat in flour until combined.
  2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Grease the bottom of a glass and coat with granulated sugar; flatten cookies with sugar-coated glass. Bake in a 375° oven for 8 minutes or until set. Cool on cookie sheets for 1 minute; transfer to wire racks. Cool completely.
  3. In a medium mixing bowl, with an electric mixer on medium to high speed, beat 1/4 cup butter for 30 seconds. Beat in powdered sugar, peppermint extract, and enough milk to make a spreading consistency. If desired, tint pink with food coloring. Spread frosting over each cookie leaving a 1/4-inch border around the edge. Sprinkle with candies, if desired.
  4. In a small saucepan heat and stir semisweet pieces and shortening over low heat until melted and smooth. Let cool slightly. Drizzle chocolate over tops of cookies. Makes 3 dozen cookiIn a small saucepan heat and stir semisweet pieces and shortening over low heat until melted and smooth. Let cool slightly. Drizzle chocolate over tops of cookies. Makes 3 dozen cookies.

Amy started making these chocolate-drizzled dream cookies as a teen and tweaked them until they became her signature recipe. “It’s a lot of fun to be recognized as the lady who made those wonderful cookies.”

That's for sure!

8 comments:

Sally said...

This cookie looks "to die for"!

stacey said...

I think that recipe sounds so good:)

Laurel @ Ducks in a Row said...

Oh yum, sounds delicious

Dottie said...

These look DEELISH!

dreamit said...

These looks fabulous!

monstermash said...

I love the combination of chocolate and mint and pink and brown are so pretty!

sewpink said...

one word...yummy

Susan said...

Holy Artichokee, these look super yummy! Chocolate and mint, what's not to LOVE! Tyhanks for another great recipe!