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 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.
CHOCOLATE PEPPERMINT COOKIES
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 13
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-CANDY SUGAR COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h25m
Yield Makes about 30
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. In a medium bowl, whisk together flour, baking powder, and salt.
- With a mixer on medium speed, beat butter with granulated sugar until light and fluffy, about 2 minutes. Beat in egg and vanilla until just blended, scraping down sides of bowl. Reduce speed to low and beat in flour mixture until combined. Refrigerate dough until firm, about 1 hour.
- Meanwhile, place peppermints in a resealable plastic bag and finely crush with a meat mallet. Transfer to a shallow bowl and mix with sanding sugar.
- Form rounded teaspoons of dough into balls for small cookies, or rounded tablespoons for larger ones. Roll in crushed-candy mixture to coat. Arrange 2 inches apart on parchment-lined baking sheets.
- Bake, rotating sheets once, until edges are starting to brown, about 11 minutes for small cookies, 14 minutes for larger ones. Let cool completely on sheets on wire racks. (Break off any bits of melted candy from edges of cookies, if necessary.) Cookies can be stored in an airtight container, between sheets of parchment or waxed paper, up to 1 week.
PEPPERMINT-TOPPED CHOCOLATE CHRISTMAS COOKIES
Enjoy these delicious cookies topped with vanilla frosting - perfect dessert to be served in your party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 42
Number Of Ingredients 12
Steps:
- In large bowl, beat 1 cup butter and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour, cornstarch, 1/2 cup powdered sugar, the cocoa and salt. Cover; refrigerate about 1 hour or until firm.
- Heat oven to 375°F. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, mix all frosting ingredients except candy canes with spoon until smooth and spreadable. Frost cookies; sprinkle with crushed candy canes.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 5 g, TransFat 0 g
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