Ingredients:

For Batter:
● 1/4 cup South Chicago Packing Lard All-Purpose Shortening
● 1/4 cup unsalted butter
● 2 cups semisweet chocolate chips
● 3/4 cup light brown sugar, firmly packed
● 1/2 cup granulated sugar
● 2 large eggs + 1 large egg yolk, lightly beaten
● 1 tsp vanilla extract
● 1/4 tsp peppermint extract
● 1 2/3 cups all-purpose flour
● 2 tbsp cocoa powder
● 1 tsp cornstarch
● 1/2 tsp baking powder
● 1/2 tsp baking soda
● 1/2 tsp salt

For Icing & Topping:
● 1/2 cup South Chicago Packing Lard All-Purpose Shortening
● 1/2 cup unsalted butter, softened
● 3-4 cups powdered sugar
● 1 tsp peppermint extract
● 2 tbsp heavy cream or milk
● 1/2 cup crushed candy canes

Directions:

1. Preheat oven to 350°F. In a large, microwave-safe bowl, combine butter, lard, and semisweet chocolate chips. Microwave for 30 seconds and stir, repeating at 15-second increments until melted. Allow to cool.

2. Once mixture has cooled, stir in sugars, egg, egg yolk, and vanilla and peppermint extracts.

3. In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Combine both mixtures until forming a dough.

4. Roll dough into 1 tbsp balls and place onto parchment-lined sheet.

5. Bake 9 minutes, allowing to slightly cool before transferring. Now we start the frosting.

6. In a mixing bowl, beat softened lard and butter together until smooth and creamy.

7. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.

8. Once fully combined, add peppermint extract and mix until incorporated.

9. Add heavy cream, a tablespoon at a time, until the buttercream reaches your desired consistency.

10. Taste and add a pinch of salt if you prefer a more balanced flavor.

11. Once cookies are cooled, fully frost them and top with crushed candy canes.