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Peppermint extract turns this classic cookie into a holiday favorite
1 3/4 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces semi-sweet chocolate, finely chopped
2 3/4 cups sugar, divided
1/4 cup Smart Balance cooking oil
3 tablespoons Smart Balance Original Buttery Spread
2 tablespoons light corn syrup
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 1/2 teaspoons peppermint extract
1 cup powdered sugar
In a medium bowl, beat together the flour, baking powder and salt; set aside.
Melt chocolate in the microwave on 50 percent power for 1 minute, stir. Continue heating in microwave for 15 seconds at a time, stirring after each until melted. Set aside.
In mixing bowl, cream together 2 1/2 cups sugar, oil, buttery spread and corn syrup. Beat in eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in melted chocolate. Add the flour mixture and beat on low speed until well blended. Wrap dough in plastic and chill in freezer for 1-2 hours or in refrigerator overnight.
Heat oven to 325 degrees F. Line baking sheets with parchment paper. Place 1/4 cup granulated sugar in small bowl and 1 cup powdered sugar in another bowl. Remove 1/4 dough at a time to work with. Pinch off and roll dough into balls about 1 1/2 inch in diameter. Roll balls in granulated sugar and then in powdered sugar. Arrange on prepared cookie sheets about 2 inches apart. Bake for 10-12 minutes for chewy cookies or 12-14 minutes for crisp.
When done, cool on parchment paper on wire racks until completely cool.
Makes 3 dozen cookies (36 servings).
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 157 kcal
Fat 5 g
Saturated Fat 2 g
Poly Fat 1 g
Mono Fat 2 g
Trans Fatty Acid 0 g
Cholesterol 15 mg
Sodium 62 mg
Carbohydrates 29 g
Dietary Fiber 1 g
Protein 1 g