PEPPERMINT MELTAWAYS RECIPE: HOW TO MAKE IT
This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! —Denise Wheeler, Newaygo, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield about 2-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 126 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 56mg sodium, CarbohydrateContent 15g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
PEPPERMINT MELTAWAYS RECIPE | LAND O’LAKES
Peppermint cookies that melt in your mouth! These delicate peppermint morsels look truly special on a holiday cookie platter.
Provided by Land O'Lakes
Categories Shaped Cookie Butter Peppermint Sweet Baking Creating New Traditions Making It Photo-Ready Mint Dairy Dessert Cookie Dessert
Total Time 0 minutes
Prep Time 45 minutes
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Combine 1 cup butter, 1/2 cup powdered sugar and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and cornstarch; beat at low speed until well mixed. Cover; refrigerate 30-60 minutes or until firm.
- Heat oven to 350°F.
- Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake 12-15 minutes or until edges are lightly browned. Cool 5-10 minutes on cookie sheets; carefully remove to cooling rack. Cool completely.
- 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. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.
Nutrition Facts : Calories 80 calories, FatContent 4.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 45 milligrams, CarbohydrateContent 9 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 0 grams
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