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 MELTAWAY COOKIES
Buttery, soft meltaway cookies topped with rich peppermint cream cheese frosting and crushed candy canes - perfect for the holidays!
Provided by Tiffany
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Mix together butter and powdered sugar til smooth. Add flour, corn starch and vanilla and mix again until dough comes together. Cover and chill for 30 minutes.
- Preheat oven to 350 degrees. Scoop about 2 tablespoons of dough and roll into a ball. Place on a lightly greased baking sheet. Repeat with remaining dough.
- Gently press each dough ball with the heel of your hand to flatten slightly. Bake for 10-12 minutes, allow to cool completely on a cooling rack.
- Make the frosting by creaming together cream cheese, and butter. Mix in powdered sugar and peppermint extract. If desired, mix in a drop or two or red food coloring. Spread over cooled cookies and top with crushed candy canes.
Nutrition Facts : Calories 174 kcal, Carbohydrate 38 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 31 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
PEPPERMINT MELTAWAY COOKIES
Delicious melt-in-your-mouth frosted peppermint cookies! Deliciously sweet and perfect for the holidays!
Provided by Jaclyn
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- In a mixing bowl whisk together flour, cornstarch and salt, set aside.
- In the bowl of an electric stand mixer cream fitted with the paddle attachment cream together butter and powdered sugar until combined.
- Mix in peppermint extract then with mixer set on low speed slowly add in flour mixture and mix just until combined.
- Cover bowl with plastic wrap and chill until nearly firm, about 1 hour, while preheating oven to 350 degrees during last 15 minutes of chilling.
- Scoop dough out 1 even tablespoon at a time, shape into a ball then transfer to an ungreased 18 by 13-inch baking sheet, spacing cookies 2-inches apart (keep dough that's wont be baking chilled).
- Bake in preheated oven until cookies are set and bottoms are lightly golden brown, about 10 - 13 minutes. Let cool on baking sheet at least 10 minutes then transfer to a wire rack to cool completely.
- In the bowl of an electric stand mixer cream together butter, half and half, peppermint extract and powdered sugar until light and fluffy*.
- Working with one cookie at a time spread frosting over cookie and immediately after frosting each cookie add crushed peppermint bits before frosting starts to set, repeat process with all cookies.
- Store cookies an in airtight container at room temperature.
Nutrition Facts : Calories 137 kcal, Carbohydrate 17 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 28 mg, Sugar 10 g, ServingSize 1 serving
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 MELTAWAY COOKIES
These cookies are so dainty and pretty that I served them at my daughter's birthday tea. When I make them during the year, I use multicolored sprinkles on top rather than the crushed candy canes. They are on my "must have" list at Christmas. They are always the first to go at a party. I've had several people say, "I just can't stop eating them". Best eaten within about 2 days of baking. Note that dough does need to be chilled for about an hour before baking.
Provided by Marg CaymanDesigns
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
- Beat at medium speed until creamy (1 to 2 minutes).
- Reduce speed to low; add flour and cornstarch.
- Beat until well mixed (1 to 2 minutes).
- Cover; refrigerate until firm (30 to 60 minutes).
- Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
- Place 2 inches apart on ungreased cookie sheets.
- Bake for 12 to 15 minutes or until edges are lightly browned.
- Let stand 1 minute; remove from cookie sheets.
- Cool completely.
- FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl.
- Stir in food color, if desired.
- Drizzle over cooled cookies.
- Immediately sprinkle with crushed candy.
- (I have found it is easier to put the crushed candy in a bowl and"dip" the top of cookies in them right after I frost them).
Nutrition Facts : Calories 149.8, Fat 8.7, SaturatedFat 5.5, Cholesterol 23, Sodium 76.9, Carbohydrate 17.4, Fiber 0.2, Sugar 9.8, Protein 0.8
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- Combine 1 cup butter, 1/2 cup powdered sugar and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and cornstarch; beat at low speed until well mixed. Cover; refrigerate 30-60 minutes or until firm.
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- Combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.
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