PEPPERMINT PATTY SANDWICH COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 15 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Melt the chocolate and 1 stick of the butter over medium heat in a double boiler. Remove from the heat and set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder and baking powder. Set aside.
- To the bowl with the melted chocolate, add the brown sugar, granulated sugar, vanilla and salt. Whisk to combine. Whisk in the eggs, one at a time, followed by the yogurt. Using a rubber spatula, fold in the flour mixture being careful to avoid over-mixing.
- Scoop 1-tablespoon mounds of the batter on the prepared baking sheets, leaving about 1-inch between each cookie. Bake the cookies for about 9 minutes, rotating the trays halfway through. Slide the cookies on the parchment onto a cooling rack and cool completely.
- Meanwhile make the filling. In a medium bowl, use an electric hand mixer to beat the remaining 2 sticks butter and the confectioners' sugar; mix until light and fluffy, starting on low speed to avoid splatter and work up to medium speed, 3 minutes. Add the peppermint extract, salt and peppermint candies. Beat on medium speed until the candies are broken apart and evenly distributed, 2 minutes.
- Spread the filling on the flat side of half of the cookies. Top with the remaining cookies. Roll the edges in the crushed candy canes if using and serve immediately or store in an airtight container until ready to serve.
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 COOKIES WITH BAKING AMMONIA
Yes, these are safe to eat. These are a lovely white soft cookie with a thin coating of icing. I can remember my Grandmother making these at Christmas with pink or mint green icing. Sad to say, I did not get her recipe. These cookies are enjoyed in many Mennonite homes with the recipe past from generation to generation. This recipe is one I got from a friend in Winnipeg which I found to be similar. The preparation time is only the time in mixing the dough, not the time in the fridge.
Provided by Shar-on
Categories Dessert
Time 30m
Yield 11 dozen (2
Number Of Ingredients 10
Steps:
- Beat together eggs and sugar until white, then add sour cream and oil.
- In a cup, mix baking ammonia and warm milk, then pour into first mixture.
- Add peppermint extract and mix well.
- Add salt, baking powder and flour.
- The dough should be very soft.
- Refrigerate overnight.
- The next day roll out the dough to about 1/4 inch thickness and cut with cookie cutters(I used a 2 inch round cookie cutter).
- Before baking, place a 9 x 13 inch cake pan full of water at the bottom of the oven.
- Bake at 400°F for 8- 10 minutes(for my convection oven I found this a bit too hot, I used 375°F for 8 minutes.).
- Cookies must remain white.
- Ice cookies after they have cooled, with a glace.
- You can use a pastry brush to apply the glace.
Nutrition Facts : Calories 462.8, Fat 16.1, SaturatedFat 4.6, Cholesterol 49.2, Sodium 202, Carbohydrate 72.9, Fiber 1.2, Sugar 36.7, Protein 6.9
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 SUGAR COOKIES
These peppermint sugar cookies take my tastebuds right to winter. Their crisp, distinct taste reminds me of the peppermint bark I buy every holiday season. -Emily Hutchinson, The Hutch Oven
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer, beat butter and salt for 30 seconds. Add sugars; beat 1 minute. Add egg and extracts and mix to combine. , Combine dry ingredients; add to butter mixture. Mix just until dough forms. Cover and chill at least 15 minutes., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on parchment-lined baking sheets. Bake until cookie puffs up and is a dull matte on top but not browned, 6-8 minutes. Let stand 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 171 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 64mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
PEPPERMINT AMMONIA COOKIES
This is a recipe for cookies that my grandma used to make when I was a child. They are very light cookies.
Provided by BARB G
Categories Cut-Out Cookies
Time 30m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together butter and sugar until smooth. Stir in the heavy cream and beaten eggs. Mix the ammonia into the boiling water and stir to dissolve; stir into the butter mixture along with the peppermint oil. Combine the flour and baking powder; stir into the batter until evenly blended. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until edges are golden. Cool slightly on baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 15.4 g, Cholesterol 25.1 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 2.5 g, Sodium 38.3 mg, Sugar 6.3 g
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