Ingredients
▢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
Prep: Preheat oven to 325 degrees and add baking racks to two center racks. Line two baking sheets with parchment paper.
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.
On parchment lined paper, create small oval doughs and line on parchment paper, leaving a little room for spreading.
Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
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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