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 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 COOKIES
I made these as a christmas gift for my boyfriend since he LOVES peppermint lol...absoluetly loved them :) be careful on the time depending on your oven. they can get rather hard if left in for even a little too long.
Provided by Sara Bonham
Categories Cookies
Number Of Ingredients 10
Steps:
- 1. Preheat over to 350 degrees.
- 2. Beat the shortening, brown sugar, milk, sugar, and vanilla extract in a large bowl, on medium speed. Beat in the egg.
- 3. Combine the flour, salt, and baking powder and add to the shortening mixture at a low speed. Stir in 1/2 cup of the crushed peppermint candy.
- 4. Shape the cookie dough into 1" balls, placing them 2" apart on a greased baking sheet.
- 5. Bake 8-10 minutes or until the cookies are lightly browned. Immediately sprinkle each cookie with about 1/7 tsp. of the remaining crushed peppermint candy.
PEPPERMINT CHRISTMAS COOKIES
This recipe is a great one to make for Christmas Cookie Exchanges. These colorful cookies add a real festive treat to any holiday platter. I made these for the first time for a cookie exchange and I made a double batch of green and a double batch of red.
Provided by Pamela
Categories Dessert
Time 15m
Yield 30 serving(s)
Number Of Ingredients 9
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.
TRADITIONAL CHRISTMAS COOKIES W/ CRUSHED PEPPERMINT CANDY ICING
Steps:
- COOKIE DOUGH Cream butter, sugar, eggs and vanilla together with a mixer until smooth and creamy. Add flour, baking soda and salt to butter mixture. Continue to mix on medium speed until dough is soft, scraping the bowl at least once. Divide dough into two parts and chill for a couple of hours. Bake at 375 degrees for 8-10 min. Makes 2 dozen cookies. BUTTER CREAM FROSTING 1/4 cup butter, softened 1 tsp vanilla 1 cup or more Powdered Sugar 1 to 3 tbsp Milk Beat on medium until smooth and creamy. Add more powdered sugar/milk if necessary to achieve a light, smooth frosting. Crush candy canes and sprinkle on frosted cookies.
CRUSHED PEPPERMINT-CHOCOLATE COOKIES
Chocolate cookies are studded with bits of crushed peppermint for a cookie that's as festive as it is sweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt chocolate and butter in a heatproof mixer bowl set over a pan of simmering water. Attach bowl to mixer fitted with the paddle attachment. Add sugar, both extracts, and eggs; mix on medium-low speed until combined. Reduce speed to low; mix in flour mixture. Stir in one-third of the candies. Refrigerate dough until firm, about 30 minutes (or wrap in plastic wrap, and refrigerate overnight).
- Using a 1-inch ice cream scoop, form mounds of dough; dip tops into remaining candies to coat. Place cookies, candy sides up, on baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through until just set, about 15 minutes. Let cool on sheets on wire racks. Store in an airtight container at room temperature up to 3 days.
PEPPERMINT BARS
Christmas bar cookie. Dough is similar to sugar cookie with peppermint added. Topped with melted chocolate and crushed candy canes.
Provided by Courtney Scheiderich
Categories Desserts Cookies Bar Cookie Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F(175 degrees C) and grease a 9x13-inch pan.
- Cream butter and sugar. Beat in egg, peppermint extract, and food coloring. Add flour and salt till well blended. Stir in 2/3 cup finely crushed candy. Spread evenly into the greased pan.
- Bake until firm, about 25 minutes.
- After removing from oven, immediately sprinkle with chocolate chips. Cover with a cookie sheet for 1 minute or until melted. Spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. Cool completely before cutting.
Nutrition Facts : Calories 428 calories, Carbohydrate 61 g, Cholesterol 56.2 mg, Fat 20.2 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 12.4 g, Sodium 172.8 mg, Sugar 37 g
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- Sift together the flour, cocoa and sugar. Add the extract and melted butter and mix until it starts clumping.
- In a stand mixer, beat together the butter, syrup and salt. Add half of the icing sugar and beat until light and fluffy. Add the remaining icing sugar and beat together. Now add the extract and half of the milk and beat well. Slowly add more milk until you have a pipeable consistency.
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