Chocolate Mint Polka Dot Piggy Cookies

Name: Chocolate Mint Polka Dot Piggy Cookies
Total time: 2 h 9 min
Ingredients: 1 1/2 cups Chocolate Mint Dough - Cake Flour; 1/2 cup Chocolate Mint Dough - Dutch-processed Cocoa Powder; 1/4 teaspoon Chocolate Mint Dough - Salt; 3/4 cup (1.5 sticks) Chocolate Mint Dough - Unsalted Butter (softened); 3/4 cup Chocolate Mint Dough - Granulated Sugar; 1 large egg Chocolate Mint Dough - Large Egg; 1 teaspoon Chocolate Mint Dough - Vanilla Extract; 1/4 teaspoon Chocolate Mint Dough - Peppermint Extract; 4 ounces white chocolate polka dot - premium white chocolate; 1 teaspoon white chocolate polka dot - solid vegetable shortening; as needed white chocolate polka dot - pink paste food coloring

Cute pig-shaped chocolate mint cookies topped with pink white chocolate polka dots, a fun and adorable dessert perfect for making all year round.

2h 9m

Medium

0 favorites

Story

These whimsical pig-shaped chocolate mint cookies are adorned with playful pink white chocolate polka dots, making them a charming, fun treat that fits perfectly for any casual or festive gathering at any time of the year.

Ingredients

Chocolate Mint Dough - Cake Flour 1 1/2 cups

Chocolate Mint Dough - Dutch-processed Cocoa Powder 1/2 cup

Chocolate Mint Dough - Salt 1/4 teaspoon

Chocolate Mint Dough - Unsalted Butter (softened) 3/4 cup (1.5 sticks)

Chocolate Mint Dough - Granulated Sugar 3/4 cup

Chocolate Mint Dough - Large Egg 1 large egg

Chocolate Mint Dough - Vanilla Extract 1 teaspoon

Chocolate Mint Dough - Peppermint Extract 1/4 teaspoon

white chocolate polka dot - premium white chocolate 4 ounces

white chocolate polka dot - solid vegetable shortening 1 teaspoon

white chocolate polka dot - pink paste food coloring as needed

Instructions

Make the dough

Sift flour, cocoa powder, and salt together into a medium bowl and set aside. In an electric stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy, about 30 seconds. Gradually add sugar and continue beating until light and fluffy, about 2 minutes. Reduce the mixer speed, add eggs and beat thoroughly, scraping down the bowl sides as needed. Mix in vanilla extract and peppermint extract until evenly combined. Add the flour mixture in three batches, beating until just incorporated after each addition. Remove the dough, divide it into two portions, shape each into a round disk, wrap tightly with plastic wrap, and chill in the refrigerator for at least 2 hours until firm.

Cut and bake

Place an oven rack in the center of the oven and preheat to 325°F (approx. 160°C). Line two baking sheets with parchment paper. Place the chilled dough disks on a lightly floured work surface, dust the top of the dough with a small amount of flour, and roll out to a thickness of 3/16 inch. Use a 4 1/2 inch long, 2 1/2 inch wide pig-shaped cookie cutter to cut out as many cookies as possible, arranging them on the baking sheets 1/2 inch apart. Gather the dough scraps, reroll, and cut again. Bake each sheet for 7 to 9 minutes, until the surface is no longer moist (the center should still be soft; do not overbake). Transfer the cookies to a wire cooling rack to cool completely.

Melt the white chocolate

Place white chocolate and shortening in the top of a double boiler, melt over gently simmering water, stirring frequently until smooth and fully melted. Remove from the heat. Use the tip of a toothpick to pick up a small amount of pink gel food coloring, add it to the melted chocolate, and stir until the chocolate is an even pastel pink.

Decorate with polka dots

Pour the melted pink chocolate into a small parchment paper piping cone. Pipe polka dots of various sizes randomly on each pig-shaped cookie. Pipe a small dot on each pig to serve as the eye. Chill the decorated cookies for about 30 minutes until the chocolate is fully set.