Recipe Detail Page

1. For the chocolate icebox cookies, sift together the flour, cocoa powder, baking soda and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and brown sugar. Add the vanilla and mix to combine. On low speed, add the flour mixture and mix just until combined. Shape the dough into a log about 12 inches (30 cm) long and ¾ inch (2 cm) in diameter.

3. Wrap well in parchment paper or plastic wrap and refrigerate for at least 4 hours, or overnight. The log can also be frozen for up to 2 weeks; defrost overnight in the refrigerator.

4. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

5. Lightly beat the egg white just to break it up and brush it lightly over the dough log. Roll the log in coarse sugar. Cut into generous ¼-inch (5-mm) slices and place about 1 inch (2.5 cm) apart on the baking sheet. Bake on the middle rack for 7 to 8 minutes or just until the cookies are dry but still slightly soft. Transfer to a wire rack to cool completely. The cookies can be baked 2 days in advance and stored in an airtight container.

6. For the marshmallows, fit a piping bag with a ½-inch (1-cm) plain tip and set aside. Place the gelatin in the bowl of an electric mixer. Stir in 3 tbsp (45 mL) of cold water. Attach the bowl to the mixer fitted with the whisk attachment.

7. In a small saucepan, bring the remaining 3 tbsp (45 mL) water, sugar and light corn syrup to a boil. Continue cooking the mixture until it reaches 245°F (118°C). Turn the mixer on low speed and slowly pour the hot syrup down the side of the bowl into the gelatin mixture. Once all the syrup is added, add the peppermint extract and turn the mixer to medium-high speed. Whip until the mixture is cool and thickened, about 10 minutes. Increase the speed to high and continue whipping to stiff peaks.

8. Working quickly, transfer the mixture to the piping bag, and pipe mounds of marshmallow on top of each cookie. Any extra marshmallow mixture can be piped onto lightly greased parchment paper. Place finely chopped candy cane or chocolate on top of each mound. Allow the marshmallows to set at room temperature for several hours, then dust lightly with powdered sugar. The cookies are best the day they are topped with the marshmallow mixture.

9. For the hot chocolate, place the milk and water in a medium saucepan. Cut the vanilla bean in half lengthwise and scrape the black seeds into the milk. Add the pod. Bring the milk just to the boil, cover and steep for 30 minutes.

10. Combine the two types of chopped chocolate and sifted cocoa powder in a bowl. Bring the milk back to a boil then strain it over the chocolate. Whisk until smooth. Pour the mixture back into the pot and place over low-medium heat until hot. Turn off heat, whip the mixture with a hand-held blender until foamy. Immediately pour into cups and serve with marshmallow cookies.