White Chocolate Dipped Cookies With Peppermint Drizzle Recipes

PEPPERMINT-WHITE CHOCOLATE DIP

Steps:

• Beat cream cheese and melted chocolate in large bowl with mixer until blended.
• Add dry pudding mix, milk and peppermint extract; mix well. Whisk in COOL WHIP.
• Refrigerate 1 hr.
• Spoon dip into serving bowl; top with crushed candy.

WHITE CHOCOLATE PEPPERMINT COOKIES

Steps:

• Sift the bread flour, cake flour, salt and baking soda together into a medium bowl.
• Put the butter, brown sugar, granulated sugar and vanilla paste together in a large bowl with an electric mixer and beat on medium-high speed until light and fluffy, about 1 minute. Add the eggs one at a time, beating well after each addition. Add the flour mixture in 2 batches and mix on medium until fully incorporated. Then add the white chocolate chunks and peppermints. Refrigerate the dough for 24 hours before baking.
• Adjust the oven racks to the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 cookie sheets with parchment.
• Drop heaping tablespoonfuls of the chilled batter onto the parchment-lined cookie sheets with about 1 1/2 inches of space between them. Bake until the bottoms and edges are golden brown, 10 to 12 minutes. Sprinkle the warm cookies with the remaining ground peppermints and allow to cool on a wire rack.

WHITE CHOCOLATE DIPPED COOKIES WITH PEPPERMINT DRIZZLE

Steps:

• Arrange cookies on wire baking rack that has been placed on top of a parchment lined baking sheet. Leave some space between cookies. Set aside.
• In a medium bowl, sift together powdered sugar and meringue powder. Add red food coloring and peppermint extract. Stir until combined. Spoon or pour red icing into a zip-top bag. Press out air and close. Snip off a small corner of bag.
• Drizzle icing back and forth over the tops of the cookies. Allow to dry for 1 to 2 hours or until icing has hardened.