Maud Borup Peppermint Crunch Cookies Food

PEPPERMINT CRUNCH CHRISTMAS COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour. Divide dough in half; tint 1 portion red and the other green. Wrap each in waxed paper; refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely., Dip half of each cookie into melted candy coating; allow excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set.

PEPPERMINT CRUNCH COOKIES

Steps:

• Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.
• In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.
• Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.

CHOCOLATE PEPPERMINT CRUNCH COOKIES

Steps:

• Using a double boiler melt the almond bark.
• Meanwhile, use a food processor to crush the candies or candy canes.* Place the crushed candy onto a plate or shallow bowl.
• Dip the top of each wafer cookie into the almond bark or white chocolate.
• Immediately dip the top of the cookie into the crushed candies.
• Place the cookie on a waxed paper lined baking sheet. Allow to set.
• Store in an air-tight container for several days.
• *If you do not have a food processor, place the candies in a plastic bag and crush with a rolling pin.

MAUD BORUP PEPPERMINT CRUNCH COOKIES

Steps:

• Pick through the wafers and take out any damaged cookies. Dust the cookie crumbs off with a pastry brush. You want a clean cookie for dipping.
• Melt the white chocolate chips in a bowl over a pan of hot water, being careful not to let any of the water get into the chocolate. Stir the chocolate until smooth and creamy. Keep the bowl of chocolate over the pan that you used to melt the chocolate in to keep it of dipping consistancy.
• Dip each of the chocolate wafers into the white chocolate. Carefully remove the cookie with a fork, letting the excess drip back into the bowl, and place the cookie flat-side down onto a parchment lined cookie sheet. If desired, with a spoon, lightly drizzle more chocolate over the top of the cookie for a thicker layer. Immediately sprinkle the crushed peppermint candies over the top and press lightly to get them to adhere. Let the cookies air dry. Keep in an airtight container.
• Enjoy!