Holiday Peanut Butter Peppermint Cookies Food

PEPPERMINT HOLIDAY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
• Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.

PEANUT BUTTER HOLIDAY COOKIES

Steps:

• Bake at 375 degrees, or 350 degrees for dark or nonstick cookie sheet.
• Empty pouch of cookie mix into a medium size bowl and stir in the oil, water, egg and peppermint extract until soft dough forms. Then add 1/2 cup marschino cherries & stir slightly to blend into dough.
• Roll dough into small 1-1/2 balls and then roll in some sugar to coat. Put dough on cookie sheet that is not greased or use parchment paper.
• Bake 10 - 12 minutes - edges will begin to brown. Immediately place a Hershey's Kisses chocolate candy on top (available separately in box of cookie mix). Press lightly. I also use a variation of holiday candied red or green cherries and/or chopped Reese's peanut butter cup candies on each cookie.
• Cool cookies 2 minutes before removing from the cookie sheet. Hershey's Kisses chocolate candies need to be hard (not warm or soft) before storing in an airtight container. TIP: I usually freeze cookies for about 10 minutes if chocolate is still sticky or soft.

HOLIDAY PEANUT BUTTER & PEPPERMINT COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine the butter, Betsy's Best, sugar, and brown sugar together in a bowl and mix with a mixer until combined and creamy. Add vanilla and eggs, one at a time, mixing well after each one. Set aside.
• In a separate bowl mix the flour, baking soda and salt together. Add to peanut butter mixture in mixing bowl and stir until completely combined. Add the peppermint chips.
• Roll the dough into 1" balls and in a separate bowl with the sugar, roll dough to coat. Place balls on a non-stick cookie sheet and using the bottom of a glass, flatten each ball.
• Bake for 8-9 minutes. These cookies will remain soft and be careful not to over cook them. Remove from oven and move to a wire rack to cool.

PEPPERMINT CHRISTMAS COOKIES

Steps:

• Cream together butter, sugar, egg, vanilla, and salt.
• Add coloring and mix well to distribute color evenly.
• Stir in flour.
• Shape in 1 inch balls.
• Place 2 inches apart on ungreased cookie sheet.
• Flatten each by pressing a chocolate in each center.
• Bake at 350 degrees for 10 minutes, or until bottom starts to brown.