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Prep 25min
Total1hr30min
Servings3
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Ingredients
1 1/3
cups sugar
1/2
cup butter or margarine, softened
1/2
teaspoon peppermint extract
3
eggs
3
cups Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
1/2
cup coarsely crushed hard peppermint candies
1/2
cup miniature semisweet chocolate chips
Semisweet chocolate chips, if desired
Crushed hard peppermint candies, if desired
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Steps
1
Heat oven to 350°F. Lighly grease cookie sheet. Mix sugar, butter, peppermint extract and eggs in large bowl with spoon until blended. Stir in flour, baking powder and salt. Stir in 1/2 cup candies and 1/2 cup chocolate chips (dough will be stiff). Divide dough in half. Shape each half into 10x2-inch rectangle on cookie sheet.
2
Bake 30 to 35 minutes or until light golden brown. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes or until light brown and crisp. Immediately remove from cookie sheet to wire rack.
3
Melt chocolate chips over low heat, stirring occasionally. Dip half of each biscotti into melted chocolate; sprinkle with crushed candies. Cool completely on waxed paper.
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Italian for “twice baked,” biscotti are Italian biscuits—or cookies—that are ideal for dipping into coffee or dessert wine. This minty version would go especially well dipped in hot chocolate!
A drop of red food color will turn these peppermint cookies a sweet shade of blushing pink.
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Nutrition Facts
Serving Size:1 Serving
Calories
100
Calories from Fat
25
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
20 mg
Sodium
60 mg
Potassium
20 mg
Total Carbohydrate
17 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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