Easy And Yummy Soft Peppermint Candy Recipe Using A Cookie Press Food

SOFT PEPPERMINT SPRITZ COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk and extracts. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture., Divide dough in half. Tint 1 portion with food coloring. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar., Bake until edges are light golden, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies in freezer containers. To use, thaw before serving.

PEPPERMINT-CANDY SUGAR COOKIES

Steps:

• Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, and salt.
• With a mixer on medium speed, beat butter with granulated sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla until just blended, scraping down sides of bowl. Reduce speed to low and beat in flour mixture until combined. Refrigerate dough until firm, about 1 hour.
• Meanwhile, place peppermints in a resealable plastic bag and finely crush with a meat mallet. Transfer to a shallow bowl and mix with sanding sugar.
• Form rounded teaspoons of dough into balls for small cookies, or rounded tablespoons for larger ones. Roll in crushed-candy mixture to coat. Arrange 2 inches apart on parchment-lined baking sheets.
• Bake, rotating sheets once, until edges are starting to brown, about 11 minutes for small cookies, 14 minutes for larger ones. Let cool completely on sheets on wire racks. (Break off any bits of melted candy from edges of cookies, if necessary.) Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.

PEPPERMINT CANDY

Steps:

• Beat cream cheese, butter, corn syrup and extract in large mixing bowl at medium speed with electric mixer until well blended.
• Gradually add 4 cups powdered sugar; mix well.
• Divide mixture into thirds. Knead a few drops green food coloring into one third; repeat with red food coloring and the second third. Leave the last third white.
• Wrap each third in plastic wrap.
• Working with one color mixture at a time, shape into 3/4-inch balls.
• Place on waxed paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in confectioner's sugar.
• Repeat with remaining mixtures.
• Decorating with icing or melted chocolate.
• Chill.

EASY AND YUMMY SOFT PEPPERMINT CANDY RECIPE USING A COOKIE PRESS

Steps:

• Start by placing 6 ounces of softened cream cheese in a bowl.
• Add 2 tablespoons of corn syrup, 1 teaspoon of peppermint syrup, and the food coloring of your choice.
• Add powdered sugar into the bowl and use your Immersion Hand Blender or stir with a spoon.
• Keep adding powdered sugar and mixing until soft ball forms.
• Place the soft peppermint mixture into your Electric or Manual Cookie Press.
• Place the Electric or Manual Cookie Press onto a cookie sheet and make your soft peppermint candy.
• Add sprinkles if desired, and place them into the refrigerator to set up.
• Once the cream cheese mints are set, place them in an air-tight container and keep refrigerated.

PEPPERMINT CANDY SHORTBREAD COOKIES

Steps:

• Preheat oven to 300°F
• Cream butter, sugar, crushed candy, and vanilla thoroughly using an electric mixer. Gradually blend in flour and cornstarch.
• Form dough into 1-inch balls and place on a parchment paper-lined baking sheets. Gently press down on each cookie to flatten, either using fingers or a flat-bottomed drinking glass that has been dipped in sugar to prevent sticking.
• Bake for 25 to 30 minutes, or until bottoms begin to brown.
• Cool for 5 minutes before removing to a wire rack to cool completely.
• For frosting: combine powdered sugar, milk, and vanilla. Mix thoroughly until frosting is smooth. Drizzle cookies with frosting and sprinkle with crushed candy.

EASY PEPPERMINT CANDY CANES

Steps:

• Blend together corn syrup, sugar, water, and cream of tartar.
• Stir, dissolving the sugar.
• Without stirring, cook until the hard ball stage (265°F).
• Remove from burner; add peppermint oil, blend well.
• Divide into 2 porions.
• In one half, add red coloring.
• Pour over greased platters.
• Let cool.
• When cool enough to touch, pull each apart seperatly.
• Form into ropes and twist red with white candy mixtures.
• Cut into desired lengths and shapes.