Chocolate Peppermint Pizzelle Sandwich Cookies Recipes

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CHOCOLATE PEPPERMINT PIZZELLE



Chocolate Peppermint Pizzelle image

Provided by Food Network Kitchen

Time 40m

Yield 18 sandwiched cookies

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon finely grated orange zest
1/4 teaspoon fine salt
3 large eggs, at room temperature
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted, cooled to room temperature
Vegetable oil spray
Confectioners' sugar, for dusting cookies
12 ounces semisweet chocolate
4 tablespoons unsalted butter
1/2 teaspoon mint extract

Steps:

  • Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
  • In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
  • Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizelle batter.)
  • Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.
  • Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract.
  • To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

CHOCOLATE PIZZELLES



Chocolate Pizzelles image

These are thin waferlike cookies and you must have a pizzelle iron to make them. The Italians call them "Pizzelle Alle Nocciole".

Provided by Pat K.

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 9

4 eggs
¼ cup cocoa powder
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon baking powder
1 cup unsalted butter
¾ cup ground hazelnuts
2 cups all-purpose flour

Steps:

  • Whisk the eggs with the sugar and salt until light. Melt the butter and stir in.
  • Sift together all the remaining ingredients except the hazelnuts and fold in.
  • Stir in the hazelnuts last.
  • Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds.
  • Cool on racks. Sprinkle with powdered sugar.

Nutrition Facts : Calories 357.6 calories, Carbohydrate 35.5 g, Cholesterol 102.7 mg, Fat 22.6 g, Fiber 2 g, Protein 6 g, SaturatedFat 10.8 g, Sodium 196.5 mg, Sugar 17.2 g

CHOCOLATE PEPPERMINT PIZZELLE



Chocolate Peppermint Pizzelle image

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 18 sandwiched cookies

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon finely grated orange zest
1/4 teaspoon fine salt
3 large eggs, at room temperature
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted, cooled to room temperature
Vegetable oil spray
Confectioners' sugar, for dusting cookies
12 ounces semisweet chocolate
4 tablespoons unsalted butter
1/2 teaspoon mint extract

Steps:

  • Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
  • In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
  • Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
  • Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.
  • Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract.
  • To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week.

CHOCOLATE PEPPERMINT SANDWICH COOKIES



Chocolate Peppermint Sandwich Cookies image

If you have a neighborhood cookie swap or church social on your calendar this season, these sandwich cookies are sure to be a hit. Cookies and bars are always crowd-pleasers-and make great handmade gifts for friends and family during the holidays. Choose a gingersnap or linzer from this lineup of Christmas treats if you want to include some of the classic holiday cookies on your dessert tray as well.

Provided by Paige Grandjean

Categories     Cookies

Time 3h5m

Yield 2 dozen

Number Of Ingredients 17

3/4 cup unsalted butter, softened
1 1/2 cups light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup sparkling sugar
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
4 cups powdered sugar
1 1/2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Red food coloring gel

Steps:

  • Prepare the Chocolate Sugar Cookie Dough: Beat butter and sugar with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla. Beat on medium until combined, stopping to scrape down sides of bowl as needed. Melt chocolate chips according to package directions, and cool. Add to butter-sugar mixture; beat on low until blended.
  • Stir together flour, cocoa, baking powder, and salt in a medium bowl. With mixer running on low speed, add flour mixture to butter mixture, beating until just incorporated. Cover dough; chill 1 hour.
  • Prepare the Cookies: Preheat oven to 350°F. Shape dough into 48 (1-inch) balls. Place sparkling sugar in a shallow bowl. Roll each ball in sparkling sugar; place 2 inches apart onto 2 parchment paper-lined baking sheets. Gently flatten dough balls to 1/2-inch thickness. Bake in preheated oven until cookies are dry to the touch, about 8 minutes. Cool on baking sheets 2 minutes. Transfer cookies to a wire rack to cool completely, about 30 minutes.
  • Prepare the Filling: While cookies cool, beat unsalted butter and cream cheese with a heavy-duty electric stand mixer on medium speed until creamy, 1 to 2 minutes. Reduce speed to low, and, with mixer running, gradually add powdered sugar, beating until smooth. Beat in heavy cream, vanilla extract and peppermint extract.
  • Using a small food-safe paint brush, paint 3 lengthwise stripes of red food coloring gel on the inside of a piping bag fitted with a large star tip. Fill bag with frosting. Pipe frosting onto half of cookies, and sandwich with remaining cookies. Refrigerate 15 minutes before serving to firm up frosting.

CHOCOLATE PEPPERMINT PIZZELLE SANDWICH COOKIES



Chocolate Peppermint Pizzelle Sandwich Cookies image

Make and share this Chocolate Peppermint Pizzelle Sandwich Cookies recipe from Food.com.

Provided by Nana Lee

Categories     Dessert

Time 45m

Yield 18 sandwich cookies

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon finely grated orange zest
1/4 teaspoon fine salt
3 large eggs, at room temperature
1 cup granulated sugar or 1 cup Splenda sugar substitute
1/2 cup unsalted butter, melted, cooled to room temperature
vegetable oil cooking spray
confectioners' sugar, for dusting cookies
12 ounces semisweet chocolate
4 tablespoons unsalted butter
1/2 teaspoon mint extract

Steps:

  • COOKIES:.
  • Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
  • In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
  • Make a well in the center of the dry ingredients and pour in the egg mixture.
  • Gradually whisk the liquid into the flour to make a thick batter.
  • When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together.
  • (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
  • Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minute
  • Lightly spray the hot surface with nonstick cooking spray.
  • Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint.
  • Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds.
  • Open and remove cookie from the iron, cool on a rack.
  • Repeat with remaining batter.
  • FILLING:.
  • Put the chocolate and butter in a microwave safe bowl.
  • Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth.
  • Alternatively, put the chocolate in a heatproof bowl.
  • Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water).
  • Stir occasionally until melted and smooth. Stir in mint extract.
  • To serve pipe a tablespoon of the mint filling into the center of half the cookies.
  • Top with another cookie and press to make a sandwich.
  • Serve now or keep tightly covered for up to 1 week.

Nutrition Facts : Calories 253, Fat 18.6, SaturatedFat 11.3, Cholesterol 55.6, Sodium 80.3, Carbohydrate 24.3, Fiber 3.8, Sugar 11.4, Protein 4.7

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