Traditional Christmas Cookies W Crushed Peppermint Candy Icing Recipes

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.

PEPPERMINT CANDY COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add flour, salt and extract and mix well. Divide dough into four portions. Tint one portion green and one red; leave remaining portions plain., Divide each portion into thirds; shape each into a 6-in. log. Flatten into triangular logs, bending the top of one point slightly (to give finished cookies a pinwheel effect). Assemble one large roll by alternating three green and three plain logs. Wrap in plastic. Repeat with red and remaining plain dough. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are golden brown. Cool on pans 1 minute. Remove to wire racks to cool., Cut 6-in.-square pieces of cellophane or plastic wrap to wrap each cookie; twist ends securely or tie with a ribbon.

PEPPERMINT CHRISTMAS COOKIES

Steps:

• Cream together butter, sugar, egg, vanilla, and salt.
• Add coloring and mix well to distribute color evenly.
• Stir in flour.
• Shape in 1 inch balls.
• Place 2 inches apart on ungreased cookie sheet.
• Flatten each by pressing a chocolate in each center.
• Bake at 350 degrees for 10 minutes, or until bottom starts to brown.

TRADITIONAL CHRISTMAS COOKIES W/ CRUSHED PEPPERMINT CANDY ICING

Steps:

• COOKIE DOUGH Cream butter, sugar, eggs and vanilla together with a mixer until smooth and creamy. Add flour, baking soda and salt to butter mixture. Continue to mix on medium speed until dough is soft, scraping the bowl at least once. Divide dough into two parts and chill for a couple of hours. Bake at 375 degrees for 8-10 min. Makes 2 dozen cookies. BUTTER CREAM FROSTING 1/4 cup butter, softened 1 tsp vanilla 1 cup or more Powdered Sugar 1 to 3 tbsp Milk Beat on medium until smooth and creamy. Add more powdered sugar/milk if necessary to achieve a light, smooth frosting. Crush candy canes and sprinkle on frosted cookies.

CHOCOLATE-MINT COOKIES WITH PEPPERMINT ICING

Steps:

• Preheat oven to 375'.
• In a medium bowl, mix sugar, 1/2 cup butter, egg, unsweetened chocolate and vanilla. Stir in flour and salt.
• Drop by rounded tea-spoonfuls, Or use a cookie scoop (looks like a small ice cream scoop) about 2 inches apart onto ungreased cookie sheets. (Try to make each batch of cookies as close as possible to the same size).
• Take a drinking glass and flatten each cookie to about 1/4 inch thick.
• Bake cookies until set, Approximately 8-9 minutes.
• Cool for a minute or two on cookie sheet before transfering to a cooling rack. Cool Completely.
• Frosting:.
• Mix all of ingredients in a seperate bowl until smooth and of good consistency, you may wan't to add a little more or a little less water to get it to the consistency you prefer, then spread frosting onto each cookie until about 1/4 inch from edge.
• Chocolate Drizzle Icing:.
• In a saucepan, Heat 1/4 cup butter, 2 tablespoons corn syrup and chocolate chips over low heat until chocolate and butter are melted, Stirring constantly.
• Remove from heat, stir until all is well blended and lightly drizzle with a spoon over each cookie, leaving some of the white frosting underneath showing through. (Yield is approximately depending on how large your cookies are).

CRUSHED PEPPERMINT-CHOCOLATE COOKIES

Steps:

• Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt chocolate and butter in a heatproof mixer bowl set over a pan of simmering water. Attach bowl to mixer fitted with the paddle attachment. Add sugar, both extracts, and eggs; mix on medium-low speed until combined. Reduce speed to low; mix in flour mixture. Stir in one-third of the candies. Refrigerate dough until firm, about 30 minutes (or wrap in plastic wrap, and refrigerate overnight).
• Using a 1-inch ice cream scoop, form mounds of dough; dip tops into remaining candies to coat. Place cookies, candy sides up, on baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through until just set, about 15 minutes. Let cool on sheets on wire racks. Store in an airtight container at room temperature up to 3 days.