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 COOKIE WANDS
Perfect for that cookie swap you may want to join, or just a delightful addition to your holiday platter if goodies.
Provided by Shirl J 831
Categories Dessert
Time 20m
Yield 4-5 dozen
Number Of Ingredients 8
Steps:
- Combine flour and salt in small bowl: set aside.
- In separate bowl, beat butter and sugar till fluffy; stir in vanilla.
- Gradually beat in flour mixture.
- Refrigerate dough for 10 minutes.
- Roll dough into 3" wands; arrange on greased baking sheets.
- Bake 350 for 10-12 minutes; cool completely on wire racks.
- Melt chocolate chips and shortening together in small pan.
- Dip one end of each wand into chocolate; place on wax paper-lined sheets.
- Sprinkle dipped ends with crushed candies.
- Refrigerate 20 minutes to set.
- Time indicated does not include chill time.
Nutrition Facts : Calories 1278.1, Fat 75.6, SaturatedFat 45.2, Cholesterol 122, Sodium 483.8, Carbohydrate 149.4, Fiber 7.3, Sugar 76.3, Protein 12.9
PEPPERMINT COOKIES
There's a pinch of peppermint candy in every bite of these drop cookies. You can prep the dough in 10 minutes, and they taste so good that you should plan on making more than one batch.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3-1/2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 110 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT COOKIES-AND-CREAM COOKIES
These festive cookies are perfect for the holidays, thanks to the generous addition of crushed chocolate sandwich cookies and refreshing peppermint candies. Make sure to chill the dough before baking to ensure a thick and fluffy cookie that your friends and family will enjoy in their holiday tins.
Provided by Food Network
Categories dessert
Time 2h15m
Yield about 25 cookies
Number Of Ingredients 14
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.
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