Mint and chocolate are perfect partners in these cutout cookies! —James Schend, Taste of Home Deputy Editor
Total Time

Prep: 1 hour Bake: 10 min./batch + cooling


about 4 dozen


1 cup butter, softened1-1/2 cups sugar2 large eggs, room temperature1 teaspoon vanilla extract1 teaspoon instant espresso powder3 cups all-purpose flour2/3 cup baking cocoa1/2 teaspoon baking powder1/4 teaspoon saltICING:1 package (1 pound) confectioners’ sugar6 tablespoons shortening1/4 cup peppermint schnapps2 to 3 tablespoons waterFood coloring, optional


In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, vanilla and espresso powder. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Preheat oven to 350°. Roll each portion of dough to 1/4-in. thickness between 2 sheets of waxed paper. Cut with floured 3-in. snowflake cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely. For icing, in a large bowl, beat confectioners’ sugar, shortening, schnapps and enough water to reach a spreading consistency. If desired, add 4 drops food coloring to the inside a of pastry bag fitted with a small star tip. Decorate cookies as desired. Let stand at room temperature until frosting is dry and firm. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts

1 cookie: 147 calories, 6g fat (3g saturated fat), 18mg cholesterol, 51mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 1g protein.