Blackberry Peppermint Chocolate Striped Cookies
- 130 g (1 cup) blackberries (frozen is ok)
- 90 g (1/3 cup plus 1 tablespoon) granulated white sugar, divided
- 226 g (8 oz or 2 sticks) unsalted butter at room temperature
- 115 g (1 cup) confectioners’ (powdered) sugar
- 1 teaspoon salt
- 1/2 vanilla bean
- 1 egg
- 1/2 teaspoon red food coloring
- 385 g (2 3/4 cup) all purpose flour
- 226 g (8 oz or 2 sticks) unsalted butter at room temperature
- 115 g (1 cup) confectioners’ (powdered) sugar
- 100 g (1/2 cup) granulated white sugar
- 1 teaspoon salt
- 1/2 vanilla bean
- 1 egg
- 1 teaspoon peppermint extract
- 280 g (2 cup) all purpose flour
- 25 g (1/4 cup) natural cocoa powder
- 35 g (1/4 cup) onyx black cocoa powder
- 10 g (1 tablespoon) instant coffee
- Egg white wash
- 1 large egg white
- 1 tablespoon of water
- This recipe is vegetarian
- Produce
- Blackberries (130 g)
- Cooking & Baking
- Cocoa powder, natural (25 g)
- Flour (665 g)
- Food coloring, red (1/2 teaspoon)
- Onyx black cocoa powder (35 g)
- Peppermint extract (1 teaspoon)
- Powdered sugar (230 g)
- Salt (2 teaspoon)
- Vanilla bean (1)
- White sugar, granulated (190 g)
- Drinks
- Instant coffee (10 g)
- Water (1 tablespoon)
- Dairy
- Butter, unsalted (452 g)
- Refrigerated
- Egg (2)
- Egg white, large (1)
- Egg white wash (1)
Preparation
Read recipe preparation on eatthelove.com
Social Stats
46.3Rating
1-100
1-100
22Tweets
6Facebook
Shares
Shares
1StumbleUpon
Views
Views
55PinterestPins
Recipe Stats
Published January 9, 2012 (1 year ago).
35 people saved this recipe.
