Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
8
Low
Nutrition per serving
Calories85.9 kcal (4%)
Total Fat4 g (6%)
Carbs12 g (5%)
Sugars7.3 g (8%)
Protein0.9 g (2%)
Sodium57.6 mg (3%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
30 servings
Instructions
Step 1
Preheat oven to 350°F. In medium bowl, using wooden spoon, combine cookie dough, cocoa, and peppermint extract until well blended. Place dough on large sheet of plastic wrap. Place another sheet of plastic wrap on top; roll dough to an 1/8 inch thick layer, pulling out wrinkles that develop as you roll. Refrigerate 10 minutes, until firm.
Step 2
Peel off top sheet of plastic wrap and flip dough onto lightly floured work surface. Remove remaining wrap. With a variety of holiday shaped cookie cutters, between 2 1/2 and 4 inches, cut out dough. Place 1/2 inch apart on uncreased baking sheets. Garther scraps; repeat rolling, chilling and cutting.
Step 3
Bake 5 to 8 minutes, until lightly browned. Transfer to racks; cook completely.
Step 4
In small microwave safe bowl, microwave chocolate on high 10 seconds, or until partially melted; stir until smooth. Pipe or drizzle chocolate over cookies. Let stand 30 minutes, until chocolate is firm. Store in airtight container at room temperature up to 1 week or in freezer up to 6 months.
