Peppermint Crescents Recipes

PEPPERMINT CRESCENTS

Steps:

• In large bowl, beat butter with electric mixer on medium speed until creamy. Add 2/3 cup of the powdered sugar, 1 teaspoon of the peppermint extract and the salt; beat well. Gradually add flour, beating on low speed just until blended after each addition. Divide dough into thirds. Cover; refrigerate 30 minutes.
• Heat oven to 325°F. Spray cookie sheets with cooking spray. Working with 1 portion of dough at a time, divide each portion into 12 pieces. Roll each piece into 2-inch log; curve ends to form crescent shape. On cookie sheets, place crescents 2 inches apart.
• Bake 18 minutes or until light golden brown. Cool 1 minute. Carefully roll warm cookies in 1 cup powdered sugar. Place on cooling racks; cool completely.
• In small bowl, mix remaining 1 cup powdered sugar, the milk and remaining 1/4 teaspoon peppermint extract, stirring until smooth. Drizzle icing over cookies; sprinkle with crushed candies, pressing gently. Let stand until set. Store tightly covered at room temperature.

MINI PEPPERMINT ROLLS

Steps:

• For the rolls: Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or butter.
• Mix the granulated sugar, melted butter, vanilla extract and peppermint extract in a bowl. Unroll the crescent dough sheets and coat each sheet in half of the butter mixture, spreading it to the edges of the sheets. Roll each sheet tightly, starting with the longer side, and place the seam side down. Cut each roll into 8 equal pieces, making a total of 16 pieces. Arrange the pieces in the prepared cake pan.
• Bake until golden and cooked through, 22 to 24 minutes. Let cool completely, about 30 minutes.
• For the glaze: Meanwhile, make the glaze by whisking together the powdered sugar, milk and peppermint extract, Add the melted butter and red food coloring, whisking until completely combined.
• Remove the cooled rolls from the pan and top each one with the glaze. Sprinkle over the crushed candy canes and serve.