PEPPERMINT STICK COOKIES
With cool mint flavor and a festive look, these whimsical creations will make you feel like you're in the North pole. The chilled dough is easy to shape, too. -Nancy Knapke, Fort Recovery, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well., Set aside half the dough. Divide remaining dough in half; add green food coloring to 1 portion and red food coloring to the other. Cover dough separately. Refrigerate 1-2 hours or until easy to handle., Preheat oven to 350°. Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-in. rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Cool 2 minutes before carefully removing from pans to wire racks to cool completely., In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 107 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 31mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT STICK COOKIES
My husband loves peppermints,he always has some in his pockets.This is one of his favorites from the holiday cookie tray. Mint with a touch of chocolate.Yum!
Provided by PsychRN
Categories Dessert
Time 35m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line cookie tray with parchment paper.
- Cream butter with 6 tablespoons of sugar.
- Add the egg yolk and vanilla. Blend in the flour to the butter mixture 1/4 cup at a time. Stir in the crushed candy with a spoon.
- Beat the egg white until frothy.
- Roll the dough into 1-inch balls. Dip the top of balls in the egg whites and then into the
- extra sugar. Place on the cookie tray, sugar side up. Put a thumbprint in each cookie and top with a chocolate chip. Bake 10-15 minutes.
Nutrition Facts : Calories 48.5, Fat 2.9, SaturatedFat 1.7, Cholesterol 9.6, Sodium 17.8, Carbohydrate 5.3, Fiber 0.2, Sugar 2, Protein 0.6
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.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.8 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 56.2 mg, Sugar 9.4 g
PEPPERMINT-STICK SPRITZ
Make and share this Peppermint-Stick Spritz recipe from Food.com.
Provided by Smilyn
Categories Dessert
Time 52m
Yield 5 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Beat in sugar and baking powder until combined, scraping sides of bowl occasionally.
- Beat in egg and peppermint extract until combined.
- Beat in as much of flour as you can with the mixer.
- Stir in any remaining flour.
- Pack un-chilled dough into cookie press fitted with an ½ inch star plate.
- Force dough through press to form 3 ½ to 4 inch long sticks about 1 inch apart on an ungreased cookie sheet.
- If desired, bend into candy-cane shapes.
- Bake in preheated oven for 7 to 9 minutes or until edges are firm but not brown.
- Transfer to a wire rack and let cool.
- In a small heavy saucepan, melt white chocolate and shortening over low heat, stirring frequently.
- Dip one end of each stick into melted white chocolate, letting excess drip off.
- Place on waxed paper.
- Sprinkle with crushed peppermint candy.
- Let stand until set.
- To store: Place cookies in layers separated by waxed paper in an airtight container.
- Store at room temp for up to 3 days.
Nutrition Facts : Calories 703.1, Fat 42.5, SaturatedFat 25.1, Cholesterol 120.3, Sodium 314.3, Carbohydrate 73.9, Fiber 1.2, Sugar 40.3, Protein 8.1
PEPPERMINT STICK BROWNIES
Make and share this Peppermint Stick Brownies recipe from Food.com.
Provided by Chef SusanNicole
Categories Bar Cookie
Time 35m
Yield 48 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl stir together flour, baking powder, and baking soda; set aside.
- In a large saucepan combine the sugar, butter and cocoa powder. Cook over medium heat till butter melts, stirring constantly. Remove from heat.
- Add eggs and vanilla. Using a wooden spoon, LIGHTLY beat just till combined (DON'T OVERBEAT).
- Add the flour mixture and milk alternately to the chocolate mixture, beating after each addition. Stir in the chocolate pieces and nuts. Spread batter into a 15x10x1-inch baking pan.
- Bake in a 350°F oven for 20 to 25 minutes or till a wooden toothpick inserted near center comes out clean.
- Fudge frosting: In a small heavy saucepan melt unsweetened chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in sifted powdered sugar and vanilla. Stir in enough hot water (2 to 4 tbsp) to make a soft spreading consistency.
- Sprinkle with crushed peppermint. Cut into bars.
Nutrition Facts : Calories 144, Fat 7.4, SaturatedFat 3.7, Cholesterol 19.7, Sodium 50.5, Carbohydrate 19.6, Fiber 0.9, Sugar 14.9, Protein 1.7
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