• I use butter straight out of the fridge, cubed for easy mixing.
• Preheat oven to 350 degrees F.
• I use perforated baking mats on my cookie sheets for even baking and perfect shapes every time! If you're going to use parchment paper, I highly suggest Reynold's cookie baking sheets which curb any cookie growth.
• In your mixer bowl with paddle attachment, cream butter and sugar until smooth, about 1-2 minutes.
• Beat in peppermint emulsion and egg
• In a separate bowl. combine the cocoa powder, flour, baking powder and espresso powder. Add to wet mixture a small amount at a time.
• Mix until dough is pulling away from the sides of the bowl
• Chilling the dough is not necessary! Although, you're welcome to chill your dough if you prefer. You'll achieve perfect designs regardless of whether you chill this dough or not.

If using wooden cookie stamps:

• I usually divide the dough into 3 chunks and roll out each onto a floured surface, use my Joseph Joseph rolling pin to roll to 1/4" thick.
• Dip your stamp in loose flour and gently tap off excess. I re-flour my stamp after every 2-3 cookies.
• Use wooden stamp to gently press down into the dough to create the design.
• Use a round cookie cutter to cut the dough and place on parchment-lined cookie sheet.
• Bake at 350 degrees for 8-9 minutes.
• Cool cookies on cookie sheet until firm enough to transfer to cooling rack.