Chocolate Mint Polka Dot Pig Cookies

Name: Chocolate Mint Polka Dot Pig Cookies
Ingredients: 1 1/2 cup Chocolate Mint Dough - all-purpose flour; 1/2 cup Chocolate Mint Dough - Dutch-processed cocoa powder; 1/4 tsp Chocolate Mint Dough - salt; 3/4 cup（1.5） Chocolate Mint Dough - unsalted butter, softened; 3/4 cup Chocolate Mint Dough - granulated sugar; 1大鸡蛋 Chocolate Mint Dough - large egg; 1 tsp Chocolate Mint Dough - vanilla extract; 1/4 tsp Chocolate Mint Dough - peppermint extract; 4盎司 White Chocolate Dots - good-quality white chocolate; 1 tsp White Chocolate Dots - solid vegetable shortening; to taste White Chocolate Dots - pink paste food coloring

Adorable pig-shaped chocolate mint cookies decorated with pink white chocolate polka dots, a whimsical, playful sweet treat perfect for preparing year-round.

Varies

Easy

0 favorites

Ingredients

Chocolate Mint Dough - all-purpose flour 1 1/2 cup

Chocolate Mint Dough - Dutch-processed cocoa powder 1/2 cup

Chocolate Mint Dough - salt 1/4 tsp

Chocolate Mint Dough - unsalted butter, softened 3/4 cup（1.5）

Chocolate Mint Dough - granulated sugar 3/4 cup

Chocolate Mint Dough - large egg 1大鸡蛋

Chocolate Mint Dough - vanilla extract 1 tsp

Chocolate Mint Dough - peppermint extract 1/4 tsp

White Chocolate Dots - good-quality white chocolate 4盎司

White Chocolate Dots - solid vegetable shortening 1 tsp

White Chocolate Dots - pink paste food coloring to taste

Instructions

Make the Dough

Sift the flour, cocoa powder, and salt together into a medium bowl and set aside. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Gradually add the sugar and continue beating until light and fluffy, about 2 minutes. Reduce the speed and add the egg, beating well and scraping down the sides of the bowl as needed. Add the vanilla and peppermint extracts and mix to combine. Add the flour mixture in three additions, beating just until combined after each. Turn the dough out, divide in half, shape into disks, wrap in plastic wrap, and refrigerate until firm, at least 2 hours.

Cut and Bake

Place a rack in the center of the oven and preheat to 325°F (about 160°C). Line two baking sheets with parchment paper. Place the dough disks on a lightly floured work surface, sprinkle the tops with a little flour, and roll out to 3/16 inch thick. Using a pig-shaped cookie cutter measuring 4 1/2 inches long by 2 1/2 inches wide, cut out as many cookies as possible and arrange them 1/2 inch apart on the prepared baking sheets. Gather the scraps, re-roll, and cut again. Bake one sheet at a time for 7 to 9 minutes, until the surfaces are no longer wet (the centers should still be soft—do not overbake). Transfer to wire racks to cool completely.

Melt the White Chocolate

Place the white chocolate and shortening in the top of a double boiler set over barely simmering water. Heat, stirring frequently, until melted and smooth. Remove from the heat. Dip the tip of a toothpick into the pink paste food coloring and stir it into the chocolate until it turns a uniform pale pink.

Decorate with Polka Dots

Transfer the melted chocolate to a small parchment paper piping cone. Pipe random pink polka dots of various sizes onto each little pig. Pipe a small round dot for an eye on each pig. Refrigerate the pigs for about 30 minutes, until the chocolate is set.