Peppermint Cookies With Peppermint Frosting Recipes

PEPPERMINT COOKIES WITH PEPPERMINT FROSTING

Steps:

• In a large bowl, cream butter, cornstarch and powdered sugar until creamy.
• Mix in peppermint extract.
• Add the flour and mix until combined.
• Roll dough into a ball and slightly flatten the ball with the bottom of a glass or measuring cup before baking.
• Bake in a 350 degree oven for 10-12 minutes.
• Frost with The Best Peppermint Buttercream Frosting
• Decorate the cookies with Crushed Peppermint Candies

PEPPERMINT SHORTBREAD COOKIES

Steps:

• Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
• Form 1-inch balls and place on parchment paper-lined baking sheets. Gently press down on each cookie to flatten.
• Bake in 300°F oven for 25 to 30 minutes or until bottoms start to brown.
• Cool and remove to a wire rack.
• Combine confectioners' sugar, milk and vanilla until frosting is smooth. Drizzle on cookies and sprinkle with crushed candy.

CHOCOLATE-FILLED COOKIES WITH PEPPERMINT FROSTING

Steps:

• Cream shortening and granulated sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. Break each candy bar into 12 pieces. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. square cookie cutter. Place half of squares 2 in. apart on ungreased baking sheets. Place a chocolate piece in the center of each square; cover with remaining squares, pressing edges to seal., Bake until edges are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely., For frosting, combine confectioners' sugar, butter, extract and enough milk to reach a spreading consistency. Spread over cookies; sprinkle with candies., To make ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Refrigerate., Freeze option: Place wrapped dough in resealable plastic freezer bag and freeze. If necessary, let dough stand 15 minutes at room temperature before cutting. Prepare and bake cookies as directed. Iced cookies can be frozen up to 1 month., , ,

TRIPLE-CHOCOLATE PEPPERMINT TREATS

Steps:

• Preheat oven to 375°. Cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In a separate bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture. Stir in semisweet and bittersweet chocolate chips. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool completely. , For frosting, melt white baking chips in a microwave; stir until smooth. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in melted chips. Add enough milk to reach desired consistency. Frost cookies; sprinkle with peppermint candies.

PEPPERMINT MELTAWAYS

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.