PEPPERMINT CRACKLE COOKIES RECIPES

Steps:

• In a medium bowl, combine wehole wheat pastry flour, all-ourpose flour, cocoa and baking powder. Set aside.
• In a mixing bowl, beat margarine with Splenda Brown Sugar Blend until smooth. Beat in eggs and peppermint extract. Add melted chocolate and beat until smooth. Add flour mixrture to chocolate mixture and bveat ot combine. Divide dough into 4 equal parts, shape into discs, cover wirh plasric wrap and refrigerate for 2 hours.
• Preheat oven to 350°F Line cookie sheet with parchment paper. Working with one disc at a time, shape dough into 8x1-inch log on un-floured work surface. Cut each log into 8 equal pieces and shape each into a ball.
• Place balls on prepared cookie sheet, about 2-inches apart. Slightly flatten each ball with hand and bake until surface cracks, and is cooked through, about 15 minutes. Do not overbake.
• Cool cookie on baking sheet for 5 minutes before removing to rack and cooling completely.
• NOTE: Freezer Friendly: Yes - store cookies in airight container for up to 5 days or freeze for to 3-4 weeks).

Steps:

• Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
• Cover and chill for 2 to 24 hours or until dough is easy to handle.
• Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
• Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.