Ww Peppermint Crisscross Cookies Food

PEPPERMINT COOKIES-AND-CREAM COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract and eggs, then continue to beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
• Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl. Gradually add the flour mixture to the butter-sugar mixture and beat on low speed until just combined. Fold in the peppermint puffs, cookie crumbs and candy-coated chocolates until evenly dispersed throughout the dough.
• Divide the dough into 3-tablespoon portions and roll into uniform balls (there should be about 25 dough balls). Transfer to a large plate or baking sheet and refrigerate until chilled through, at least 1 hour and up to overnight.
• Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
• Arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2 inches between each ball. Bake one sheet at a time on the center rack until the cookies have puffed, the centers are just set and the edges have just turned golden brown, 15 to 18 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

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.

PEPPERMINT CREAM SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, cocoa, espresso powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each half into a disk; cover. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. fluted round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake 10-12 minutes or until firm. Remove from pans to wire racks to cool completely. Repeat with remaining dough., In a large bowl, beat butter and extracts until creamy. Beat in confectioners' sugar, alternately with milk, until smooth. Tint as desired with food coloring. Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Store in an airtight container in the refrigerator.

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

PEPPERMINT MUFFIN-TIN COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer, or in a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and peppermint extracts and the egg. Turn the mixer to low speed, add the flour mixture and mix until completely incorporated, 1 to 2 minutes.
• Remove half of the dough and set aside. Add 5 to 6 drops of the red food coloring to the remaining dough in the mixer bowl and mix on low speed until completely incorporated.
• Alternating between the red and white doughs, spoon 8 heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white) into the bottom of each of the 12 cups of a standard muffin tin. Press to flatten the dough so the red and white pieces intermingle and form a slight tie-dye look. Place 1 frozen peppermint patty on top of and in the middle of each dough round, pressing very gently into the dough but making sure it does not break through and touch the bottom of the pan. Spoon 8 more heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white), alternating the colors, on top of each peppermint patty and press to flatten and completely cover the peppermint patties.
• Sprinkle 1 teaspoon of the red and white sprinkles on top of the dough in each muffin cup to completely cover it. Refrigerate until the dough is firm, about 1 hour (or freeze until firm, about 20 minutes).
• Preheat the oven to 350 degrees F. Bake until the edges are just starting to turn golden, 13 to 15 minutes. Let cool in the pan for 5 minutes, then use an offset spatula to remove the cookies from the pan to a wire rack to cool completely, about 30 minutes.

WW PEPPERMINT CRISSCROSS COOKIES

Steps:

• Place oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Combine flour, baking powder, and salt in a meduim bowl. With electric mixer on med speed, beat butter until creamy, about 1 minute.
• Add sugar and beat until well blended, about 4 minutes.
• Reduce speed to low. Beat in egg and vanilla until blended.
• Add flour mixture, beating until well blended.
• Stir in crushed candies.
• Form dough by tablespoonfulls into 1-inch balls.
• Place balls on 2 large ungreased baking sheets 2 inches apart. Firmly press top of each cookie with tines of fork to form crisscross pattern.
• bake until cookies are golden on bottom and firm in center, 14-15 minutes, rotating baking sheets halfway through baking time. Let cookies cool slightly on baking sheets, about 3 minutes. Transfer cookies to racks and let cool completely. If making ahead, trasfer to airtight containers with wax paper between layers. Cover and store room temperature up to 1 week or freeze up to 1 month.

PEPPERMINT COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually stir into creamed mixture and mix well. Fold in candy. , Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges of cookies just begin to brown. Remove to wire racks to cool.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Melt the butter in a pan, leave to cool for a few minutes, then pour into a large bowl. Whisk in both sugars and the egg until combined.
• Use a wooden spoon to mix in the flour and baking powder until the mixture comes together into a dough. Beat in the peppermint extract, then fold in the chocolate chips. Wrap well and chill for 1 hr.
• Heat the oven to 180C/160C fan/gas 4. Divide the cookie dough into 16 pieces (about 45g each), and roll each piece into a ball using your hands. Arrange the dough balls on two baking trays lined with baking parchment, well spaced apart, and press them down slightly. Bake for 10 mins, then remove the trays from the oven and tap sharply on a work surface to flatten the cookies. Return to the oven and repeat this after 2 mins, then again after another 2 mins (they should bake for 14 mins in total). Leave to cool completely on the trays.
• Melt the chopped chocolate in a heatproof bowl over a pan of simmering water, or in 15-second bursts in the microwave, stirring between each burst. Line a baking tray with baking parchment. Dip one half of each cookie into the melted chocolate, place on the lined tray and sprinkle with candy cane pieces. Transfer the tray to the fridge and chill for 30 mins to set.

CRISSCROSS PEANUT BUTTER COOKIES

Steps:

• Sift dry ingredients.
• In large bowl, combine butter and peanut butter. Beat for 30 seconds at medium speed.
• Add sugar and brown sugar; and beat until fluffy.
• Add egg and vanilla; beat well.
• Stir in flour mixture and beat until well blended.
• Refrigerate, covered, at least 1 hour.
• Form dough into 1 inch balls.
• Place on lightly greased cookie sheets. Flatten with fork, dipped in flour, making a criss cross pattern.
• Bake at 375 degrees for 10 to 12 minutes or until lightly browned.
• Cool 1 minute; remove to rack.

RAISIN CRISSCROSS COOKIES

Steps:

• Heat oven to 400 degrees.
• Mix sugar, shortening, butter, egg and extract in large bowl. Stir in remaining ingredients.
• Shape dough by rounded teaspoonfuls into balls. Place 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour (or use the potato masher!).
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheet. Cool on wire rack.

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.