Well, the mad baking has begun and I have amassed several cans of cookies already: Chocolate Almond Polenta Puffs, Florentines (I’ll give out this recipe in the next day or two), Cinnamon Bing Cherry Cookies, Ginger Orange Stars, Chocolate Hazelnut Sandwiches. But each year, my kids (now in high school and beyond) ask me if we couldn’t just make some cookies decorated with icing, cookies so fun and colorful that they just sing out, “Ho, ho, ho!” But truth be told, I hate sugary icing. This goes beyond “royal icing” which graces such lively holiday cookies, but to cupcakes and cakes iced with frostings made with powdered sugar (which encompasses most vegan cakes). Maybe it’s because of my early exposure to French and Austrian pastries, which are less sweet but much richer, than their American counterparts. In America, “buttercreams” are made with just a small amount of butter or its equivalent, then cups and cups of powdered sugar, whereas in France, a buttercream is exactly that – made of lots and lots of butter with just a little bit of sugar. The result is a creamy, light, rich concoction that is hard to stop eating. So perhaps I’m an icing snob, but show me a cookie or cake iced with a powdered sugar-based icing and I’ll find an excuse to turn it down.
But alas, as an understanding parent, I felt it was my duty to provide them that holiday pzazz and glitter. So I took a classic holiday treat — peppermint bark — and made a cookie version. A dark, rich chocolate cookie glazed with a vegan white chocolate with a hint of peppermint, topped with colorful sprinkles — one look and my daughters’ eyes popped with delight, and got even larger after biting into the festive-looking, rich treats. The white chocolate is delightful without the peppermint as well, and can be used as a base for a not-too-sweet buttercream, so if you’re going to make it, you might want to double the recipe for it.
Peppermint Bark Cookies