PEPPERMINT TRUFFLE COOKIES
A chocolate surprise awaits you when you bite into these rich truffle-like cookies.
Provided by Food Network
Categories dessert
Time 24m
Yield Makes 3 dozen or 36 (1 cookie) servings
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup of the sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
- 2. Shape dough into 1-inch balls. Press a chocolate candy into the center of each ball, forming dough around the candy to completely enclose it. Roll in remaining 1/2 cup sugar to coat. Place 1 inch apart on greased baking sheets.
- 3. Bake 9 to 11 minutes or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
- White Chocolate Drizzled Peppermint Truffle Cookies: Prepare, bake and cool cookies as directed. Melt 4 ounces white baking chocolate, coarsely chopped, and 4 teaspoons milk as directed on package. Stir in 1/8 teaspoon McCormick® Pure Peppermint Extract. Spoon into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly, then drizzle the chocolate in a zigzag pattern over each cookie. If desired, sprinkle each cookie with finely crushed peppermint candies.
- Sparkling Peppermint Truffle Cookies: Prepare and shape cookies as directed. Roll in holiday-colored sparkling sugars. Bake as directed.
WHITE CHOCOLATE DIPPED COOKIES WITH PEPPERMINT DRIZZLE
Steps:
- Arrange cookies on wire baking rack that has been placed on top of a parchment lined baking sheet. Leave some space between cookies. Set aside.
- In a medium bowl, sift together powdered sugar and meringue powder. Add red food coloring and peppermint extract. Stir until combined. Spoon or pour red icing into a zip-top bag. Press out air and close. Snip off a small corner of bag.
- Drizzle icing back and forth over the tops of the cookies. Allow to dry for 1 to 2 hours or until icing has hardened.
PEPPERMINT SHORTBREAD COOKIES
A festive shortbread cookie with a touch of peppermint. A great use for broken and left over candy canes! As posted by BakedChicago.typepad.com on 12/05/07.
Provided by Amy in Kansas
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
- Form 1-inch balls and place on parchment paper-lined baking sheets. Gently press down on each cookie to flatten.
- Bake in 300°F oven for 25 to 30 minutes or until bottoms start to brown.
- Cool and remove to a wire rack.
- Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.
Nutrition Facts : Calories 93.3, Fat 5.2, SaturatedFat 3.3, Cholesterol 13.7, Sodium 45.8, Carbohydrate 10.9, Fiber 0.2, Sugar 4.7, Protein 0.8
PEPPERMINT BON BON COOKIES
Make and share this Peppermint Bon Bon Cookies recipe from Food.com.
Provided by nicoleingermantown
Categories Dessert
Time 40m
Yield 2 1/2 dozen
Number Of Ingredients 16
Steps:
- Combine first 3 ingredients in a large saucepan; cook over low heat until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat, and stir in 1/2 cup crushed peppermint and 6 tablespoons sugar. Let cool 30 minutes.
- Add eggs to melted chocolate, 1 at a time, stirring well. Stir in extracts.
- Combine flour, baking powder, and salt; add to chocolate mixture, stirring until combined. Stir in chocolate morsels. Cover and chill dough 2 hours or until firm enough to shape.
- Shape dough into 1 1/2" balls; place on parchment paper-lined baking sheets. Bake at 325° for 12 to 13 minutes or until cookies are puffed and cracked on top. Sprinkle coarsely crushed peppermints onto cookies; press candy lightly into cookies. Let cookies cool 5 minutes on baking sheets. Transfer to wire rack to cool completely.
- Whisk together powdered sugar and milk; drizzle over cooled cookies, if desired. Drizzle with melted chocolate, if desired. Sprinkle cookies again with chopped peppermint, if desired. Let cookies stand until glaze and chocolate are firm.
Nutrition Facts : Calories 1589.2, Fat 111.8, SaturatedFat 67.3, Cholesterol 352.8, Sodium 459.5, Carbohydrate 150.8, Fiber 23, Sugar 56.5, Protein 31.6
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