Peppermint Crush Cookies Sugar Free Recipes

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PEPPERMINT CRUSH COOKIES - SUGAR FREE



Peppermint Crush Cookies - Sugar Free image

I have not tried this recipe. I got this recipe from Obesity Help. The recipe was posted by marylyn. Exchanges: Carbohydrate 1, Fat 1.

Provided by internetnut

Categories     Dessert

Time 22m

Yield 5 1/2 dozen, 66 serving(s)

Number Of Ingredients 13

2/3 cup light butter
2 ounces unsweetened chocolate, melted
3/4 cup Splenda granular, sugar substitute
1/4 cup egg substitute
1/4 teaspoon mint extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
8 ounces fat free cream cheese
8 ounces reduced-fat cream cheese
1 teaspoon vanilla extract
1/3 cup Splenda granular
30 hard sugar-free peppermint candies, very finely crushed, garnish

Steps:

  • Blend together butter, melted chocolate and SPLENDA® Granular in a medium sized mixing bowl. Blend well. Add egg substitute and mint extract. Mix briefly. Add remaining ingredients. Mix using low speed or by hand until dough is formed. Do not over mix. Remove dough from bowl and divide in half. Chill dough in refrigerator 30 minutes. Preheat oven to 350°F Roll out chilled dough on a floured work surface. Roll dough slightly less than 1/4 inch thick; dough puffs slightly while baking. Cut dough into small one inch circles. Place on lightly oiled cookie sheet. Bake in a preheated 350F oven 7 to 9 minutes.
  • Blend filling ingredients together. Set aside. Sandwich the cookies with 3/4 teaspoon filling. Press together lightly. Spread any excess filling from the interior of the cookie around the outside of each cookie. This will help the crushed peppermint candies stick to the outside of the cookies. Roll cookies in crushed peppermint candies, so that the sides of each cookie are completely coated. Chill until ready to serve.

Nutrition Facts : Calories 42.1, Fat 2.5, SaturatedFat 1.5, Cholesterol 4.7, Sodium 56.5, Carbohydrate 3.6, Fiber 0.2, Sugar 0.1, Protein 1.6

PEPPERMINT CRUNCH COOKIES



Peppermint Crunch Cookies image

Provided by Food Network

Yield 36 cookies

Number Of Ingredients 3

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 1/2 cups white vanilla baking chips or semisweet chocolate chips
8 round hard peppermint candies, crushed (1/4 cup)*

Steps:

  • Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.
  • In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.
  • Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.

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