Peppermint Ravioli Cookies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Peppermint Ravioli Cookies

I wait for the winter holidays for Ghirardelli to send out its peppermint squares again just to make these Peppermint Ravioli Cookies. This once a year treat is delicious on it’s own but incorporated into a cookie can’t be beat.

And if you’re looking for something different to add to that cookie exchange or tray, these Peppermint Ravioli Cookies could be just the thing.

After the holidays were done we snapped up all the half price or less peppermint squares we could find. I had a ball in January working with them. These Peppermint Ravioli Cookies are easy to make and would be a perfect gift for anyone during the holidays and what a treat for those of us loving this candy as I do.

The European cookie dough is easily put together although different than we normally put together an American dough. I love it because it rolls out so easily and keeps its shape when baked. As most European cookie doughs, it is simplicity itself and lends itself to stuffing of some sort.

The dough rolls easily between two sheets of waxed paper. The paper can be flipped to make sure it hasn’t wrinkled underneath, replaced and rolled again. It also makes it very easy to pick the paper up and place it on a tray to chill if it becomes soft. For more detailed instructions on this method of rolling out, please see my blog on Murbteig Pastry.

Because of the brief time in the oven the chocolate patties in the Peppermint Ravioli Cookies do not melt or change shape.

For additional Holiday cookies, see:
Triple Ginger Thins
Pfeffernusse Cookies
Murbteig Pastry
Holiday Cookies
Chocolate Dipped Sweet and Salty Cookies
Hermits
Plus more in the cookie category

Peppermint Ravioli Cookie DoughIngredients for Peppermint Raviol Cookies i3 cups all purpose flour (420 grams or 14 3/4 ounces)
3/4 cup powdered sugar (98 grams or 3 1/4 ounces)
2/3 teaspoon salt
3 sticks unsalted butter, room temperature (340 grams or 12 ounces or 24 tablespoons)
2 teaspoon vanilla
16 Ghirardelli peppermint squares – either dark or milk chocolate

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Whisk together the flour, sugar and salt; set aside.

Beat the butter and vanilla together until creamy. Butter and vanilla for the Peppermint Ravioli CookiesButter and vanilla mixed for Peppermint Ravioli CookiesAdd the flour mixture all at once and Flour added for the Peppermint Ravioli Cookiesbeat just until blended. If the dough is really soft, chill briefly.Finished dough for Peppermint Ravioli Dough

The dough weighs 820 grams or 28 3/4 ounces.

Shaping the Cookies
Divide the dough into fourths (205 grams or 7 1/5 ounces). Roll one piece between wax paper into a 12 1/2 x 6 1/2 inch rectangle.Initial roll our of dough for the Peppermint Ravioli CookiesNobody I know can do this in one pass. Trim the excess dough and Trimming excess dough for the Peppermint Ravioli Cookiespatch around the corners which should be squared. Roll lightly over them.Patched dough for the Peppermint Ravioli Cookies

Trim to a 12×6 inch rectangle. Trimming to a rectangle for the OPeppermint Ravioli CookiesPlace 4 peppermint squares, equally spaced, on the top of the dough and 4 on the bottom, leaving 1/2 inch on the ends and 1 inch between squares.Peppermint patties placed on dough for the Peppermint Ravioli Cookies

Roll a second piece of dough between waxed paper as above. Lightly wet the exposed dough around the squares with water. Brushing dough with water for the Peppermint Ravioli CookiesRemove the top piece of waxed paper. Pick up the bottom piece of paper and lower it, dough side down over the squares. Remove the paper.Dough placed on top of patties for the Peppermint Ravioli Cookies

Press the top dough firmly on the top of and around the squares. Shaping the ravioli for Peppermint Ravioli CookiesIf air bubbles form, prick them with a cake tester and press out the air. Make sure the top, bottom and sides of the cookies are pressed well so the shape of the square shows. With a fluted pastry cutter, or a pizza cutter, trim the outer edges so they are flush. Cut between the squares and around the edges leaving a 1/4 inch overhang. Chill until firm.Trimming around the patties for the Peppermint Ravioli Cookies

Trimming into ravioli for Peppermint Ravioli CookiesRepeat with the remaining two pieces of dough.

Bake at 350 degrees for 10 to 12 minutes.

Note: There should be 16 to 18 squares in a bag of Ghirardelli Peppermint Squares.Cut cookie for Peppermint Ravioli Cookies

Yield: 16 Peppermint Ravioli Cookies

 

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Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post.

27 thoughts on “Peppermint Ravioli Cookies

  1. Janet D. Morris

    Because the dough holds it shape would this be a good recipe to use with cookie stamps? Thanks in Advance. Love Your Posts can’t wait to start holiday baking!!!

    Reply
  2. Nikki

    Ohhh. I can see all sorts of flavors of these cookies.
    I bet the chocolate with a bit of caramel in the middle would be great. The raspberry or strawberry for Valentines day. The candy goes on and on as do the holidays. Maybe just Chocolate for any day that ends with…”day”!

    Reply
    1. hfletcher Post author

      Hi Susan – I haven’t tried this but a good guess would be to use 2 1/2 cups flour (350 grams or 12 1/4 ounces) and 1/2 cup cocoa (45 grams or 1 1/2 ounces) of either dutched or regular cocoa since there is no leavening. The dough may be a bit softer but just move it in and out of the fridge or freezer briefly. If you do this, please let me know the results.

      Reply
    1. hfletcher Post author

      No I didn’t Nancy. They should do fine though. But they have a long shelf life after baking. Or freeze them unbaked. That would work also. Just add a few minutes to the baking time.

      Reply
  3. Judith Solanki

    I’m assuming after filling the dough you transfer the squares to the baking pan and chill them there. How far apart do you put them on the sheet to bake?

    Reply
    1. hfletcher Post author

      Hi Judith – It really doesn’t matter where you chill them. If you look at the trimming photos, the dough remains on the waxed paper for easy transport. I just chill them on the paper, then separate them and place them on a parchment lined cookie sheet about 3/4″ inches apart. If the dough is firm enough to separate immediately, you can do that also. Your choice. The dough does not spread much.

      Reply
  4. Eileen Murphy

    Helen, these look amazing. Every year I make cookie trays to thank “unseen” helpers like the tellers in my bamk, my off premise IT people, etc. I am always on the hunt for unique tasty cookies to add to the tray. I think I have found my latest addition.thank you.!

    Reply

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