Prep 10 mins
Cook 15 mins
I have not tried this recipe but I love the cookies from Dancing Deer Bakery. This recipe was published in the Boston Globe. "This is not a traditional Scottish shortbread cookie dough, but a versatile, crunchy sweet cookie that can be flavored with a variety of natural oils and your favorite combination of mix-ins." Substitute your favorite additions (mix-ins) in place of, or in addition to, the peppermint oil.
- 1 1⁄3 cups unbleached all-purpose flour
- 3⁄4 cup cocoa powder
- 1⁄4 teaspoon kosher salt
- 3⁄4 cup unsalted butter
- 1⁄2 cup sugar
- 1 egg
- 1 teaspoon natural peppermint oil, such as Boyajian
- In a small bowl, combine the flour, cocoa and salt, and stir together with a fork until blended. Set aside.
- Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
- Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add peppermint oil and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
- Position rack in the center of the oven and preheat to 325°F
- On a lightly floured surface, roll cookies out to about 1/8 ” thick, and cut to desired shape. Transfer to a heavy duty cookie sheet and bake until just golden around the edges, 15-18 minutes.