The ham from holiday banquets can be used in this dish. It is comforting and hearty, and it’s simple to prepare in your slow cooker. I appreciate how the potatoes have a lovely, solid texture while yet being nicely cooked. When served with freshly baked crescent rolls or cheese biscuits, this chowder is fantastic!
| Prep Time: | 20 mins |
| Cook Time: | 13 mins |
| Additional Time: | 17 mins |
| Total Time: | 50 mins |
| Servings: | 18 |
| Yield: | 18 cookies |
Ingredients
- 1 ¾ cups white sugar
- ¾ cup unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 egg
- 2 ½ cups all-purpose flour, divided
- 8 drops green food coloring (Optional)
- ⅔ cup unsweetened cocoa powder
- ½ cup white sugar, for rolling
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Put 1 3/4 cups sugar, butter, cream cheese, baking powder, salt, and peppermint and vanilla extracts in a bowl. Cream together with a mixer until well blended, 2 or 3 minutes. Mix in egg until incorporated. Add 2 cups of the flour; mix on low speed until incorporated, 2 to 3 minutes (dough will be very soft).
- Divide dough roughly in half and transfer one half to another bowl. Mix in food coloring, if using, and remaining 1/2 cup flour into one half of dough. Mix cocoa powder into other half. Place 1/2 cup sugar in a small bowl.
- Pinch off about 1 teaspoon of green dough and roll into a small ball; repeat with remaining green dough. Do the same with chocolate dough. To make each cookie, line up 4 small balls of dough in a row, alternating colors: green, chocolate, green, chocolate. Squish the 4 small dough balls together and roll lightly into 1 big ball. Roll in sugar; set on prepared baking sheet, leaving 2 inches between cookies. Repeat with remaining dough.
- Bake until cookie edges start to turn golden brown, 13 to 15 minutes. Cool on baking sheet 10 minutes. Transfer to a wire rack to cool completely.
- Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 158 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! They were a bit more work than expected but worth it overall. I did not roll little balls but instead scooped tiny bits of dough with a cookie scoop and then rolled the 4 bits into a ball. It was faster though not quite as perfect looking. It made 24 cookies for me.
Beautiful and delicious, and I love the interesting way you put them together. Great family project. And they just look so cool on a cookie plate.
We just made these according to the directions. It made 49 cookies, each about 2″ in diameter. They are chewy and flavorful. They were fun to make with my grandson and granddaughter. We are curious why the recipe says it makes 18 cookies. Did we make them too small? They were baked perfectly at 14 minutes.
My book club raved about these cookies! My main advice is to follow the direction about size of dough balls, so your cookies won’t end up oversized, like mine. (But, as I say, my friends clamored for the recipe anyway!)