PEPPERMINT MELTAWAYS
This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! -Denise Wheeler, Newaygo, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.
Nutrition Facts : Calories 126 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT MELTAWAY COOKIES
Buttery, soft meltaway cookies topped with rich peppermint cream cheese frosting and crushed candy canes - perfect for the holidays!
Provided by Tiffany
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Mix together butter and powdered sugar til smooth. Add flour, corn starch and vanilla and mix again until dough comes together. Cover and chill for 30 minutes.
- Preheat oven to 350 degrees. Scoop about 2 tablespoons of dough and roll into a ball. Place on a lightly greased baking sheet. Repeat with remaining dough.
- Gently press each dough ball with the heel of your hand to flatten slightly. Bake for 10-12 minutes, allow to cool completely on a cooling rack.
- Make the frosting by creaming together cream cheese, and butter. Mix in powdered sugar and peppermint extract. If desired, mix in a drop or two or red food coloring. Spread over cooled cookies and top with crushed candy canes.
Nutrition Facts : Calories 174 kcal, Carbohydrate 38 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 31 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
PEPPERMINT MELTAWAYS MELTAWAY COOKIES
These cookies are so dainty and pretty that I served them at my daughter's birthday tea. When I make them during the year, I use multicolored sprinkles on top rather than the crushed candy canes. They are on my "must have" list at Christmas. They are always the first to go at a party. I've had several people say, "I just can't stop eating them". Best eaten within about 2 days of baking. Note that dough does need to be chilled for about an hour before baking.
Provided by Marg CaymanDesigns
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
- Beat at medium speed until creamy (1 to 2 minutes).
- Reduce speed to low; add flour and cornstarch.
- Beat until well mixed (1 to 2 minutes).
- Cover; refrigerate until firm (30 to 60 minutes).
- Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
- Place 2 inches apart on ungreased cookie sheets.
- Bake for 12 to 15 minutes or until edges are lightly browned.
- Let stand 1 minute; remove from cookie sheets.
- Cool completely.
- FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl.
- Stir in food color, if desired.
- Drizzle over cooled cookies.
- Immediately sprinkle with crushed candy.
- (I have found it is easier to put the crushed candy in a bowl and"dip" the top of cookies in them right after I frost them).
Nutrition Facts : Calories 149.8, Fat 8.7, SaturatedFat 5.5, Cholesterol 23, Sodium 76.9, Carbohydrate 17.4, Fiber 0.2, Sugar 9.8, Protein 0.8
PEPPERMINT MELTAWAYS
These easy Peppermint Meltaways are going to be your new favorite Christmas Cookie! Melt in your mouth peppermint shortbread dough with only 5 ingredients!
Provided by Sabrina Snyder
Categories Dessert
Time 1h41m
Number Of Ingredients 10
Steps:
- To your stand mixer add the butter, powdered sugar and peppermint extract, starting on low speed and moving up to medium speed for 2-3 minutes until light and fluffy.
- Sift together the flour and cornstarch and add it to the stand mixer on the lowest speed setting until just combined.
- Refrigerate for 30 minutes to 1 hour, until the dough is no longer soft and easily pliable.
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- Roll the dough into 1" balls and bake 2" apart on the baking sheet for 8-10 minutes.
Nutrition Facts : Calories 131 kcal, Carbohydrate 17 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 62 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving
MELTAWAYS
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water.
- Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition.
- Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners' sugar while warm and then again once cool.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.2 g, Cholesterol 20.3 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 25.5 mg, Sugar 3.7 g
MELT IN YOUR MOUTH MELTAWAYS - BUTTER MELTAWAY COOKIES!
Oh wow...these are gooood cookies! This recipe was in the Taste of Home Cookies Magazine and was submitted by Sue Call of Indiana. It's a delicious melt in your mouth sugar and buttery flavored cookie! Prep time does not include time to chill the dough!
Provided by Dine Dish
Categories Drop Cookies
Time 25m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream butter, oil and sugars; add egg and vanilla and mix.
- Combine flour, baking soda and cream of tartar in a separate bowl; gradually add to the creamed mixture.
- Chill for several hours or overnight (I've made these and have only chilled them for 2 hours and they turned out fine, however when I've chilled them for several hours they were perfection!).
- Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
- Flatten with a fork dipped in flour; sprinkle with sugar.
- Bake at 350° for 12-15 minutes or until lightly browned.
- Cool on wire racks.
Nutrition Facts : Calories 885.7, Fat 52.2, SaturatedFat 18.6, Cholesterol 113.9, Sodium 340.1, Carbohydrate 96, Fiber 2, Sugar 40, Protein 9.3
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