These cookies will be softer and more tender if made with an unbleached flour that has a protein content around 10.5 percent; Pillsbury or Gold Medal work best. King Arthur flour has a higher protein content (around 11.7 percent) and will result in slightly drier, cakier cookies. Do not discard the butter wrappers; they have just enough residual butter on them for buttering the bottom of the drinking glass used to flatten the dough balls. To make sure that the the cookies are pressed flat, choose a glass with a smooth, flat bottom. Rolled into balls, the dough will keep in the freezer for up to 1 week. The baked cookies will keep in an airtight container for up to 5 days. In this variation, crushed peppermint stick candy takes the place of some of the sugar. Chocolate piped over the baked cookies pairs nicely with the minty flavor and makes the cookies look festive.

4 ounces peppermint sticks or candy canes, broken into small pieces
1/2 cup (3 1/2 ounces) granulated sugar, plus 1/2 cup for rolling
2 cups (10 ounces) unbleached all-purpose flour, preferably Pillsbury or Gold Medal
1/2 teaspoon baking powder
1/4 teaspoon salt
16 tablespoons unsalted butter (2 sticks), softened but still firm (about 65 degrees on instant-read thermometer)
1 large egg
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips

1. Process peppermint sticks and 1/2 cup sugar in food processor until finely ground and mixture resembles fine bread crumbs, about 5 seconds (you should have about 1 cup).
2. Adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl; set aside.
3. In standing mixer fitted with paddle attachment, beat butter, and peppermint stick/sugar mixture at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.
4. Place sugar for rolling in shallow bowl. Fill medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon dough into 1 1/2-inch ball between moistened palms, roll ball in sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on each baking sheet). Using butter wrapper, butter bottom of drinking glass; dip bottom of glass in remaining sugar and evenly flatten dough balls with bottom of glass until dough is about 3/4-inch thick.
4. Bake until cookies are golden brown, 15 to 18 minutes, reversing position of cookie sheets from front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
5. Heat chocolate chips in microwave-safe bowl at full power for about 60 seconds, stirring every 20 seconds, until smooth. Transfer melted chocolate to small, heavy-duty zipper-lock plastic bag. Push chocolate into a bottom corner; twist top. Using scissors, snip off tip of bag and pipe chocolate over cooled cookies. Allow cookies to stand until chocolate sets.

April, 2003