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
HOLIDAY PEANUT BUTTER & PEPPERMINT COOKIES
homemade Peanut Butter & Peppermint Cookies along with a glass of almond milk is the best combination to go with. Your friends will truely love this lip smacking recipe.
Provided by Don C.
Categories Breads
Time 9m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Combine the butter, Betsy's Best, sugar, and brown sugar together in a bowl and mix with a mixer until combined and creamy. Add vanilla and eggs, one at a time, mixing well after each one. Set aside.
- In a separate bowl mix the flour, baking soda and salt together. Add to peanut butter mixture in mixing bowl and stir until completely combined. Add the peppermint chips.
- Roll the dough into 1" balls and in a separate bowl with the sugar, roll dough to coat. Place balls on a non-stick cookie sheet and using the bottom of a glass, flatten each ball.
- Bake for 8-9 minutes. These cookies will remain soft and be careful not to over cook them. Remove from oven and move to a wire rack to cool.
Nutrition Facts : Calories 296.7, Fat 14.1, SaturatedFat 6.2, Cholesterol 43.6, Sodium 262.5, Carbohydrate 38.2, Fiber 1.3, Sugar 20.4, Protein 5.8
PEPPERMINT CREAM SANDWICH COOKIES
My mother and I made these crisp chocolate peppermint sandwich cookies together. They are a perfect addition to any party. —Donna Williamson, Round Rock, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 304 calories, Fat 16g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 178mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
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.
PEANUT BUTTER CHRISTMAS COOKIES
These were my favorite peanut butter cookies over Christmas! I baked almost 300+ as gifts to my friends. They love them very much and asked for an encore! I made them in mini-size; everyone liked the cute look!
Provided by Homemade Giant
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 50m
Yield 70
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
- Cream butter, white sugar, and brown sugar together in a bowl using an electric mixer. Beat in peanut butter and egg. Stir in sour cream and vanilla extract.
- Stir flour, baking powder, and baking soda together in a separate bowl. Add to the peanut butter mixture; stir to blend well.
- Scoop a teaspoonful of dough and shape into mini balls. Place about 2 inches apart on the prepared baking sheets. Indent the center of each cookie using a chopstick.
- Bake in the preheated oven until lightly browned, about 15 minutes. Let cool completely, 20 to 30 minutes. Fill each with strawberry jam.
Nutrition Facts : Calories 47.9 calories, Carbohydrate 5.9 g, Cholesterol 6.2 mg, Fat 2.4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 19.2 mg, Sugar 2.9 g
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