Chocolate Mint Syringe Cookies

Ingredients:

Cookie

• 2 cups premium flour
• 1/4 cup cocoa powder
• 0.5 tsp baking powder
• A pinch of salt
• 190 g unsalted butter, room temperature
• 2/3 cup sugar
• 1.5 tsp vanilla extract
• 1 large egg

Glaze

• 110 g semi-sweet chocolate, chopped
• 2 tbsp. heavy cream
• 1 tbsp unsalted butter
• 1/4 tsp peppermint extract
• Chopped candy canes, for garnish

Preparation:

1. Bake the cookies:

   
   Preheat oven to 325°F (160°C). In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Stir in the vanilla extract and egg. Reduce mixer speed to medium-low and beat in the flour mixture until smooth.
   
2. Fit a wreath-shaped disc onto a cookie press and fill the press with dough according to the manufacturer's instructions. Place cookies 2.5 cm apart on 2 unlined baking sheets.
3. Bake the cookies, one baking sheet at a time, until set around the edges, 18-22 minutes. Immediately transfer the cookies with a spatula to a wire rack and let cool completely. Repeat with the remaining dough.

4. Once the cookies have cooled, prepare the glaze:

   
   Combine the chocolate, heavy cream, and butter in a medium heatproof bowl set over a saucepan of simmering water (the bottom of the bowl should not touch the water). Stir until the chocolate is melted and smooth, 2-4 minutes. Remove the bowl from the saucepan and stir in the peppermint extract; let cool for 5 minutes.
   
5. Transfer the icing to a resealable plastic bag, snip off a corner, and pipe the icing onto the cookies. Sprinkle immediately with crushed candy canes. Let set for about 30 minutes.