Showing posts with label Peppermint. Show all posts
Showing posts with label Peppermint. Show all posts

Monday, December 9, 2013

Peppermint Melt-in-your-Mouth Cookies

I love a cookie that melts in  your mouth.   These little morsels of tenderness have a wonderful texture that is soft.   The  buttery flavor reminds me of my grandmothers sugar cookies.  The frosting on top adds a little cloud of fluffiness and to top it off, the peppermint candy bits,  add the right amount of color and flair.

The reason I used these Thin Mint Peppermint Bits is because I made Cookies and Cream Popcorn with mini chocolate filled cookies and decided to throw these in the bowl for flavor and color.  It turned out pretty good.  So, don't fret about using the whole bag because you can easily make both items.

I am excited for the Christmas season in our home. We have a new baby and my parents are coming for a visit.  We have not spent a Christmas with them in 9 years.  My big kids were so little and now they are almost out of the house.

We will fill our home with lots of goodies and these cookies will be at the top of the list.


Peppermint Melt-in-your-Mouth Cookies
{adapted from Taste of Home Quick Cooking, 2009}

Makes 30 small cookies

1 cup of butter, softened
1/2 cup powdered sugar, sifted
1 & 1/4 cup flour, sifted (to make gluten free-use an all purpose gluten free flour blend)
1/2 cup corn starch
1/2 teaspoon peppermint extract

*Eggs are not used in this recipe


1 oz. cream cheese
1 1/2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
Crushed Candy Canes or Peppermint Thin Mints

Preheat oven to 350 degrees.

1.  Cream Butter and powdered sugar together in a medium size bowl; add extract and beat well. 

2.  Combine flour and corn starch in a separate bowl. Gradually add to butter/sugar mixture. Mix well. 

3.  Line a cookie sheet with parchment paper.  Using a small cookie scoop, space cookie scoops two inches apart.

4.  Bake at 350 degrees for 10-12 minutes.  Do not over bake. 

For Frosting:   

1.  Beat cream cheese until its fluffy.

2.  Add powdered sugar, milk, and peppermint extract until smooth.

3.  Spread over cooled cookies and sprinkle with crushed candies.

Wednesday, December 7, 2011

3 Easy Peppermint Recipes for Christmas

We love peppermint in our home.  We like to drink peppermint tea, especially Iced Tea.  We enjoy peppermint candy canes, peppermint truffles and mints and peppermint dairy creamer (this is our new favorite).  The creamer mixed with your coffee first thing in the morning is like having a jubilee chorus singing "hallelujah"... it's that tasty.  LOL

Over the last week I have played around with a few peppermint, easy and kid friendly recipes for the holidays.

I recently had peppermint bark and was immediately in love.  Why had it taken me so long to find this yummy candy.  I was having a moment and decided to make my own.  Super easy and what a fun gift for the neighbors.

Our next yummy treat is a Peppermint Pretzel Bite.   I first had these at a cute hotdog haus in a neighboring town.  I originally had them the pretzel dipped in cinnamon and sugar.  I thought I had taken a bite out of a piece of french toast, it was really good.  This was my original plan when I set out to make these last week.  As I was preparing the ingredients, I found the baggie of left over crushed candy canes…an IDEA popped into my head.  I could dip them into the candy cane and have a pretty treat.  It worked and they are so more-ish.

Finally, a cookie was to be made.  I saw these cute pink cookies dipped in white chocolate with peppermint sprinkles on them.  They sounded good, but they also looked so pretty!  I set out to make these and discovered that I did not have some of the ingredients and had to improvise.  I was so happy with the result that I will share them with you  too.  Cranberry Pomegranate Shortbread cookies are the perfect blend of sweet and tart….with a snap of peppermint sugar crystals…so good and yummy!

Recipe:   Peppermint Bark

1 cup of dark chocolate chips
2 cups of white chocolate chips or Baker cubes (2 boxes)
candy canes

Have a cookies sheet, lined with parchment paper, ready.  Crush your candy canes by placing 4 in a baggie and using a rolling pin, roll back and forth using your body weight.  You should be able to get very fine or chunky pieces, this is up to you.  I chose to have chunky pieces

Melt your chocolates in two different bowls.  You can microwave the chips in 30 second intervals, stirring each time OR use a bowl onto of a sauce pan with boiling water.  The water only needs to be an inch  and the chocolate should be stirred until melted.  Do not over cook or you will ruin your candy.

Spread the chocolate layer to a thin layer and refrigerate for 15 minutes or until hard.

Melt the white chocolate using the same method above.  Carefully pour the white chocolate over the dark chocolate trying not to melt and swirl the two together.

Sprinkle your candy cane pieces over the white chocolate and gently using your palms, push the pieces into the white chocolate.  Refrigerate for 15 minutes or until hard.

Remove from fridge and let the chocolate set for an hour.  The candy should peel away from the parchment paper and broken into bite size pieces.

Recipe:  Peppermint Pretzel Bites

1 Bag of Snyder's square pretzels
3 cubes of Baker's white chocolate or 1/2 cup of chips
4 candy canes
cinnamon and sugar mix (option)

Select a shallow bowl to melt your candy in so that when you dip your pretzels, you hands do not get messy. Melt white chocolate by using the microwave method or stovetop.

Crush the candy canes using the baggie and rolling pin method.

Line a cookie sheet with parchment paper.

Dip a pretzel in to the white chocolate, half way, and then dip pretzel into cinnamon and sugar OR the crushed candy cane.

Place the pretzel on the cookie sheet and place in fridge when full.  Remove after 15 minutes.  These can be stored in a baggie.

Recipe:  Cranberry Pomegranate Shortbread Cookies w/ peppermint sprinkles

Original recipe can be found here by Better Homes and Garden.  I changed the ingredients, but the technique used in the original recipe is the same for both.

1/2 cup dried cranberries, minced finely
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
1/2 teaspoon almond extract
1/4 cup of fresh pomegranate juice
2 drops red food coloring (optional)

To decorate:

12 ounces white chocolate baking squares
Peppermint sprinkles

1. Preheat oven to 325 degrees F.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in cranberries and pomegranate juice. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. Melt chocolate by using the microwave method or stovetop. Dip half of each cookie into chocolate, allowing excess to drip off.  Roll edges in peppermint sprinkles. Place cookies on waxed paper until chocolate is set. 

Written by Sherron Watson

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