Peppermint Meltaways Recipes

PEPPERMINT MELTAWAYS

Steps:

• In a large mixing bowl, beat the butter and cream cheese on medium speed until creamy. Add ½ cup of powdered sugar and ½ teaspoon peppermint extract. Beat until light and fluffy. Scrape down the sides of the mixing bowl and blend again until incorporated.
• In a small mixing bowl, whisk together the flour, cornstarch and salt. Add the flour mixture in four batches to the creamed butter mixture. Blend on medium-low until each addition is incorporated. Scrape the dough into a ball, cover the bowl with plastic wrap and refrigerate for at least 1 hour.
• To bake the cookies, preheat oven to 350°F. Line two baking sheets with parchment paper. Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the prepared baking sheet. Flatten each dough ball gently with the bottom of a small glass or measuring cup to the desired thickness. If the cookies are sticking to the glass, wrap the bottom of the glass in wax paper and secure with a rubber band. Bake for 11 to 13 minutes or until lightly browned around the edges. Transfer cookies to a wire rack to cool. Repeat using a cool baking pan until all cookies are baked.
• Cool cookies completely before icing. Alternatively, you can toss the warm cookies in powdered sugar instead.
• Whisk together 1 cup of powdered sugar, ¼ teaspoon peppermint extract and the milk. Add more sugar or milk as needed to reach the desired consistency. Add a drop of red food color, if using, and blend well. Spread the icing on the cooled cookies and immediately top with the crushed peppermint candy. Allow the icing to fully set then store the cookies in a cool location or refrigerate for longer storage.

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.

PEPPERMINT MELTAWAYS

Steps:

• To your stand mixer add the butter, powdered sugar and peppermint extract, starting on low speed and moving up to medium speed for 2-3 minutes until light and fluffy.
• Sift together the flour and cornstarch and add it to the stand mixer on the lowest speed setting until just combined.
• Refrigerate for 30 minutes to 1 hour, until the dough is no longer soft and easily pliable.
• Preheat oven to 350 degrees and line baking sheets with parchment paper.
• Roll the dough into 1" balls and bake 2" apart on the baking sheet for 8-10 minutes.

MELTAWAYS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water.
• Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition.
• Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners' sugar while warm and then again once cool.

PEPPERMINT MELTAWAYS

Steps:

• Combine 1/2 cup sugar, 1 cup butter and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).
• Heat oven to 350 degrees F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
• Combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and milk in small bowl. Stir in one additional tablespoon of milk if desired to reach proper glazing consistency. Stir in food color. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.

PEPPERMINT MELTAWAYS MELTAWAY COOKIES

Steps:

• FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
• Beat at medium speed until creamy (1 to 2 minutes).
• Reduce speed to low; add flour and cornstarch.
• Beat until well mixed (1 to 2 minutes).
• Cover; refrigerate until firm (30 to 60 minutes).
• Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheets.
• Bake for 12 to 15 minutes or until edges are lightly browned.
• Let stand 1 minute; remove from cookie sheets.
• Cool completely.
• FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl.
• Stir in food color, if desired.
• Drizzle over cooled cookies.
• Immediately sprinkle with crushed candy.
• (I have found it is easier to put the crushed candy in a bowl and"dip" the top of cookies in them right after I frost them).