Peppermint bark spritz snowflakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1/2 cup Onyx cocoa powder, black
  • 1 tbsp Peppermint extract
  • 1/2 tsp Salt

• Snacks

  • 1 Ghirardelli white melting wafers

• Dairy

  • 1 1/2 cups Butter, unsalted

• Desserts

  • 1 Peppermint candy

Found on bakelovegive.com

Ingredients

• 1½ cups (3 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• ½ teaspoon salt
• 1 Tablespoon peppermint extract
• 2 large eggs, room temperature
• 3½ cups all-purpose flour
• ½ cup black onyx cocoa powder
• Ghirardelli white melting wafers
• crushed peppermint candy

Directions

• Preheat oven to 375 degrees Fahrenheit.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar and salt until light and fluffy.
• Add peppermint extract and eggs, one at a time, and beat until smooth.
• Gradually add flour and cocoa ½ cup at a time, mixing until a soft dough is formed.
• Fill cookie press with dough and spritz desired shapes onto an un-greased cookie sheet.
• Bake for 8-10 minutes until edges are slightly darker and set.
• Allow to cool slightly and then transfer to a wire rack to cool completely.
• Melt white melting wafers according to package directions.
• Spread a thin layer of white chocolate on the back of each cooled cookie and dip into crushed peppermint candies.
• Allow to set completely on a sheet of parchment paper before transferring to an airtight container to store for up to one week.