Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Cookie Walls By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 14, 2020 Print Share Share Tweet Pin Email Yield: 1 house This recipe is used to create our Peppermint House. Ingredients 1 ½ cups all-purpose flour, plus more for parchment ½ cup plus 2 tablespoons unsweetened Dutch-process cocoa powder ⅛ teaspoon salt 6 ounces (1 ½ sticks) unsalted butter, room temperature 1 ½ cups sifted confectioners' sugar 1 large egg ½ teaspoon pure vanilla extract Directions Whisk together flour, cocoa powder, and salt. Beat butter and sugar until pale and fluffy. Add egg and vanilla, and beat until smooth. Add dry ingredients, and beat until combined. Shape dough into 2 disks. Wrap each in plastic, and refrigerate for 30 minutes. Preheat oven to 350 degrees. Roll out each dough disk to 1/8-inch thickness on a lightly floured piece of parchment. Transfer dough on parchment to baking sheets, and freeze until firm, about 20 minutes. Place templates on dough, and trace with a paring knife to cut out 2 side-wall pieces, 2 pointed side-wall pieces, and 2 roof pieces. Remove excess dough, and freeze house pieces until firm, about 20 minutes. Bake until just darkening around the edges, 12 to 14 minutes. Transfer sheets to a wire rack, and let cool completely before using. Print