INGREDIENTS:
- ¼ cup Traditional All-purpose Lard
- ¼ cup unsalted butter
- 2 cups semisweet chocolate chips
- ¾ cups light brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs + 1 large egg yolk lightly beaten
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- 1 ⅔ cup all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp cornstarch
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
ICING & TOPPING:
- ½ cup Traditional All-purpose Lard
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 tsp peppermint extract
- 2 tbsp heavy cream or milk
- ½ cup crushed candy canes
STEP-BY-STEP:
- Preheat oven to 350 F. In a large, microwave safe bowl, combine butter, lard, and semisweet chocolate chips. Microwave for 30 seconds and stir, repeating at 15 second increments until melted. Allow to cool.
- Once mixture has cooled, stir in sugars, egg, egg yolk, and vanilla and peppermint extracts.
- In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Combine both mixtures until forming a dough.
- Roll dough into 1 tbsp balls and place onto parchment-lined sheet.
- Bake 9 minutes, and allowing to slightly cool before transferring. Now we start the frosting.
- In a mixing bowl, beat softened lard and butter together until smooth and creamy.
- Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
- Once fully combined, add peppermint extract and mix until incorporated.
- Add heavy cream, a tablespoon at a time, until the buttercream reaches your desired consistency.
- Taste and add a pinch of salt if you prefer a more balanced flavor.
- Once cookies are cooled, fully frost them and top with crushed candy canes.
