4 INCH SQUARE COOKIE CUTTER RECIPES

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CHOCOLATE PEPPERMINT SQUARES



Chocolate Peppermint Squares image

Provided by Challenge Home Economist

Number Of Ingredients 11

2 ¾ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon fine salt
1 cup (2 sticks) Unsalted Challenge Butter, softened
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
¼ teaspoon almond extract
¾ cups crushed peppermint candy pieces
8 oz bittersweet chocolate, finely chopped
¾ cups crushed peppermint candy pieces

Steps:

  • Sugar Cookies
  • Chocolate Peppermint Topping

4-INGREDIENT CANDY CANE COOKIES RECIPE - PILLSBURY.COM



4-Ingredient Candy Cane Cookies Recipe - Pillsbury.com image

Candy cane cookies are a must-make treat for the holiday season, and now they're easier to make than ever before! Our recipe comes together with four simple ingredients, and they're delish. Make our candy cane Christmas cookies with your family this season!

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Yield 36

Number Of Ingredients 5

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup all-purpose flour
1/2 teaspoon peppermint extract
1/2 teaspoon red food color
Coarse sparkling sugar, if desired

Steps:

  • Heat oven to 350°F.
  • In medium bowl, crumble dough; stir or knead in flour and peppermint extract. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough into 2 portions. Place 1 portion in small bowl; add food color. Stir or knead until well blended.
  • Roll scant tablespoonfuls of each color of dough into 1 1/2-inch balls. On floured surface, arrange alternating white and red dough balls, in a row 4 across,. Dough balls should be just touching together. Repeat with remaining dough to make additional rows and create a large rectangle. Roll dough 1/4 inch thick.
  • Cut with floured 2 1/2- to 3-inch cane-shaped cookie cutter; place 1 inch apart on ungreased cookie sheets. Reroll dough, and cut additional cookies. Sprinkle with sparkling sugar.
  • Bake 8 to 9 minutes or until cookies are set and edges just begin to brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 10 minutes.

Nutrition Facts : Calories 60 , CarbohydrateContent 9 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 60 mg, SugarContent 4 g, TransFatContent 0 g

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