Ingredients:
• 1 Cup Flour (we used half All Purpose, half Whole Wheat)
• 1 1/4 Teaspoon Baking Powder
• 1/4 Teaspoon Salt
• 3/4 Cup Sugar
• 1/2 Cup Cocoa Powder
• 1/2 Cup Unsweetened Apple Sauce
• 1/4 Cup Melted Coconut or Vegetable Oil
• 1 Tablespoon Crushed Candy Cane (We used a single Candy Cane and food processor)
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Peppermint Extract (not oil)
Additional Ingredients (for Rolling):
• 1/4 Cup Granulated Sugar
• 1/4 Cup Icing or Powdered Sugar (sifting this makes it stick to the cookies better)
*this recipe is easily doubled. As is, the recipe yields about 15 cookies)
Instructions:
1. Mix flour, baking powder and salt. Set aside.
2. Mix sugar, cocoa, apple sauce, and oil.
3. Add candy cane, vanilla, and peppermint, then mix in flour mixture until just incorporated, careful not to over mix the dough.
4.Cover and refrigerate the dough for 3-4 hours (this makes it easier to manage when rolling).
5. Press and roll the mixture into balls (about 1 TBS in size), roll each cookie into the granulated sugar, then the (sifted) powdered sugar before placing on a parchment lined pan. (the layers of sugar helps the cookies ‘crack open’ on the tops).
6. Bake for 11-13 minutes at 350 F (they will feel overly soft and undercooked until they cool – at least 10 minutes).
7. Enjoy!
Santo Rico by Twin Musicom is licensed under a Creative Commons Attribution license ()
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