Peppermint Stick Butter Cookies Recipes

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.

Steps:

• 1. Prepare Basic cookie dough. ( Steps 2 through 4 are the basic recipe) Steps 5 through 11 are for peppermint stick COOKIE (The image for this step shows no bake chocolate truffle which is also posted..Enjoy.... SORRY ! if I confused anyone..I have made this so long I do it in my sleep.
• 2. On waxed paper combine flour salt and baking powder.
• 3. In Large bowl, with mixer on medium,beatsugar and butter 1 minute or till creamy, occasionally scraping sides with rubber spatula.
• 4. Add one egg and vanilla; beat until well mixed. Reduce speed to low; gradually add flour mixture just until blended, occasionally scraping sides with rubber spatula.
• 5. Divide dough in half; transfer half to another bowl; stir peppermint extract into this half of dough; divide this half into 1/4s again; in 1/4 dough mix green coloring paste. Take red coloring paste and mix red in other 1/4 dough.
• 6. Take plastic wrap and line a 9 by 9 metal baking pan with plastic wrap; with plastic wrap hanging over two sides of metal 9 by 9 pan.
• 7. Take plain dough and pat in to pan covering bottom of 9 by 9 metal baking pan freeze 10 minutes; after 10 minutes take green colored dough and press and pat onto half of the top of plain dough; repeat with red dough. Freeze again for ten minutes
• 8. Lift dough out of pan using plastic wrap that is over lapping sides; cut dough in 1/3's ; one 1/3 all green; second 1/3 all red; and middle 1/3 is half green one half red.
• 9. Cut each third crosswise in 3/8 strips. Twist each strip and place 1 1/2 inches apart on ungreased cookie sheet. Bake in 350 degree oven for 11 to 13 minutes or golden brown on bottom. remove to wire rack for cooling; repeat
• 10. Take cookies and dip one end tip in either white or dark chocolate that has been melted; then dip into either crushed peppermint or winter-green star-lite mints; refrigerate 15 minutes till set.
• 11. Store cookies in in tightly sealed container between waxed paper at room temperature up two one week or for three months in freezer.....Enjoy..Seasons Greetings..Merry Christmas..To All..

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.

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.