mint

• In a mixing bowl, cream together the butter and confectioners' sugar until light and fluffy, then add peppermint extract. Gradually beat in the flour and cornstarch.
• Wrap dough in plastic wrap and chill for 30 minutes or so, until the dough is firm enough to work with.
• Preheat oven at 350-degrees. Using a teaspoon scoop, dole out dough onto a cookie sheet. Use a spatula or the bottom of a glass to lightly compress the cookies, as they may not spread much while baking.
• Bake for 9 to 11 minutes, until set. Let cool on sheet for 10 minutes, then move to a rack to finish cooling.
• When the cookies are room temperature, prepare the frosting. Mash the two tablespoons butter until creamy; add the milk and peppermint extract. Beat in the confectioners' sugar until it is smooth. Add more sugar or milk, if necessary, to reach a thick yet spreadable consistency.
• Use the back of a spoon to frost the cookies then sprinkle with peppermint candies. Store in an airtight container with waxed paper or parchment between layers. Makes about 25 teaspoon-sized cookies.
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• Preheat oven to 350-degrees. Line a jelly roll pan (10x15-inches) with foil and apply nonstick cooking spray all over the surface.
• Cream together the butter and sugar until fluffy. Mix in egg and both extracts, followed by the baking soda, cream of tartar, and salt. Add flour until just incorporated, then the chocolate chips.
• Use your hands to press the dough evenly into the prepared pan. Bake for 15-18 minutes, until it's just starting to turn golden brown at the edges. Cool completely before frosting.
• For the frosting, cream butter until smooth. Slowly mix in powdered sugar until it starts to become crumbly, then add the salt and vanilla extract. Stir in 2 tablespoons of milk, then add more until it is spreadable consistency.
• Use the foil to lift the cookie slab onto a cutting board. Use an uneven spatula to frost the full surface. Let the frosting set for a short while. Slice cookies into sticks.
• DO NOT sprinkle crushed peppermints on until soon before serving--the candies will actually dissolve into the frosting after a day or so, which looks bad though they still taste fine.
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• Preheat oven to 350-degrees. Line a jelly roll pan (10x15-inches) with foil and apply nonstick cooking spray all over the surface.
• Cream together the butter and sugar until fluffy. Mix in egg and both extracts, followed by the baking soda, cream of tartar, and salt. Add flour until just incorporated, then the chocolate chips.
• Use your hands to press the dough evenly into the prepared pan. Bake for 15-18 minutes, until it's just starting to turn golden brown at the edges. Cool completely before frosting.
• For the frosting, cream butter until smooth. Slowly mix in powdered sugar until it starts to become crumbly, then add the salt and vanilla extract. Stir in 2 tablespoons of milk, then add more until it is spreadable consistency.
• Use the foil to lift the cookie slab onto a cutting board. Use an uneven spatula to frost the full surface. Let the frosting set for a short while. Slice cookies into sticks.
• DO NOT sprinkle crushed peppermints on until soon before serving--the candies will actually dissolve into the frosting after a day or so, which looks bad though they still taste fine.
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• Preheat oven to 350-degrees. Line a baking sheet with parchment paper; set aside.
• In medium bowl, measure out the flour, baking powder, and salt; set aside.
• In a big bowl, beat together the butter and sugar until light and fluffy. Add the eggs and peppermint extract. Slowly stir in the dry mix until just incorporated, then add the white chocolate chips.
• Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.
• Bake about 25 minutes, until the biscotti is lightly browned. Remove the baking sheet, but be sure to leave the oven on.
• Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.
• Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 25 minutes, flipping them over halfway if necessary, to equally crisp both sides.
• Cool completely on the baking sheet. Crush the candy canes.
• Melt the white chocolate on the stovetop or in the microwave; if necessary, stir in a drizzle of coconut oil or vegetable oil to make the chocolate loose enough to dribble.
• Drizzle the chocolate all over the biscotti, then immediately sprinkle peppermint chunks over them. Let them set for a few hours at room temperature or in the fridge.
• Store in an airtight container as long as a few weeks.
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• In a small saucepan on low heat, melt the butter with the espresso powder, stirring often. When the two are incorporated, remove the pan from heat and set aside to cool for an hour.
• In a medium bowl, sift together the main dry ingredients: flour, cocoa, baking soda and salt.
• Now it's time for the big mixing bowl. Pour in the cooled butter mixture, then add the white sugar, brown sugar and vanilla extract. Beat at medium speed for a few minutes until it's all creamy. Beat in the eggs, one at a time. Gradually work in the flour mixture a bit at a time until it's just blended. Now stir in the Andes Chips and the extra chocolate.
• Wrap the dough in plastic wrap and stash it in the fridge to chill for a few hours or days, or even freeze it.
• When it's time to bake, preheat oven to 350-degrees.
• Drop the dough in rounded tablespoons about two inches apart on a greased or parchment-lined baking sheet; note that this dough does spread, even when the dough is chilled.
• Bake for 10 to 12 minutes. Let them rest of the cookie sheet a few more minutes to set, the transfer to a wire rack to finish cooling.
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• Make dough hours in advance or the night before. In a medium mixing bowl, whisk together the flour, sugar, and salt. Add in the cold butter cubes, and either use a pastry blender or pulse the ingredients in a food processor until the butter is pea-sized.
• Pour in the cold water and pulse/mix together until the dough forms a loose ball. I like to use my hands at this point. The dough may be sticky, but it will firm up well.
• Pour dough onto a floured surface. Divide into two balls and fallen them into discs. Wrap each disc in parchment paper, then in plastic wrap. Refrigerate at least one hour before placing in pie dish, or freeze for up to 3 months.
• Roll out the refrigerated dough into a 12-inch round. Press it into a 9-inch dish, trimming the excess and pinching the edges. Wrap loosely with plastic wrap and freeze at least two hours before using, or keep frozen up to three months.

• Set out the pie crust atop a cookie sheet. Chop up the York patties and place half of them in the crust.
• In a medium sauce pan, place the milk, butter, and cocoa powder. Warm on low heat. Stir occasionally so the mixture doesn't stick and scorch. Remove from heat when all ingredients are melted and mixed together fully. Set aside to cool for 15 minutes.
• Preheat the oven at 350-degrees.
• In a large bowl, lightly beat the three eggs. Temper them by adding a couple spoonfuls of the chocolate mixture and mixing. Do this three times. Finally, stir the remaining chocolate into eggs.
• Add the flour, espresso powder, vanilla extract, and peppermint extract. Fold in chocolate chips.
• Pour brownie batter into the pie shell and then top with remaining chopped York Patties.
• Bake for 30-40 minutes on the cookie sheet, until a knife in the center comes out clean. Let set to cool for several hours. Store covered with foil in the fridge.
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• Prepare the mint chocolate filling first: Place semi-sweet and/or milk chocolate chips and condensed milk in a small saucepan. Heat on low, stirring often, until everything has melted and the mix has thickened. Remove it from the burner and pour in the peppermint extract and stir. Let the pot cool until it's about room temperature.
• Preheat oven to 350 degrees. Prep a 9x13-inch pan with parchment paper (the combination aluminum foil/parchment paper works well here) and lightly butter or use nonstick spray. Have paper overhang the sides for easy lifting later.
• Prepare the cookie dough: Place the butter and sugars in a large bowl. Mix until smooth and creamy. Add the eggs and vanilla.
• In a separate bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda and salt. Mix with the butter mixture. Add mint chocolate chips last.
• Place about half the cookie dough in the prepared pan. It will be sticky, but drop it in dollops and smooth it to the edge as best you can. With a solid layer on the bottom, now dollop the cooled chocolate from the saucepan. Use an offset spatula to smooth it to the edges. Plop the rest of the cookie dough on top and don't worry if some chocolate shows through. The dough will ooze out and even as it bakes.
• Bake until lightly browned, about 20 to 25 minutes. Set aside to cool for a few hours, then place in fridge to completely set. Cut into bars. Store in sealed container in fridge or on counter.

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